"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Wisconsin Cheddar Cheese Soup Recipe

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This recipe for Wisconsin Cheddar Cheese Soup, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Saturday, November 17, 2007


4 tablespoons butter
1 large onion, finely chopped
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green bell pepper
4 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken stock
1 1/2 cups whole milk
1 1/2 cups heavy cream
12 oz. sharp yellow cheddar cheese, grated (about 4 cups)
1/4 teaspoon cayenne pepper
crumbled bacon, salsa, or creme fraiche, chopped parsley
leaves, optional

In a large heavy saucepan melt the butter over medium heat.
Add the chopped onion and peppers and saute until
vegetables are soft, about 4 minutes. Add garlic and saute for
2 minutes. Add flour and cook, stirring constantly, for 2
minutes. Slowly whisk in the stock, milk and heavy cream.
Bring soup to a boil and reduce heat so that the soup barely
simmers. Cook, stirring frequently, until the soup is very thick
and flavorful, about 20 minutes. Add the grated cheese in 1/2
cup increments, stirring after each addition until completely
melted and smooth. Do not allow soup to boil. Season with
salt and cayenne pepper, to taste.
Serve in shallow bowls, topped with some crumbled crispy
bacon bits, a dollop of salsa or crem fraiche, and chopped
with parsley if desired.




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