"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cheddar Cheese Soup Recipe

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

Contributor:  
Contributor:  
Emeril Lagasse
Added: Wednesday, August 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. butter
1 large onion, finely chopped
1/3 c. finely chopped red bell pepper
1/3 c. finely chopped green bell pepper
4 cloves garlic, minced
1/2 c. all-purpose flour
2 c. chicken stock
1 1/2 c. whole milk
1 1/2 c. heavy cream
12 oz. sharp yellow cheddar cheese, grated (about 4 c.)
salt
1/4 tsp. cayenne pepper

Crumbled bacon, salsa, or creme fraiche, chopped parsley leaves, optional for garnish

Directions:
Directions:
In a large, heavy saucepan melt the butter over medium heat. Add the chopped onion and peppers and saute until vegetables are salt, 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 low 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 c. 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 creme fraiche, and chopped parsley, as desired

Copyright 2003 Television Food Network, G.P., All Rights Reserved

 

 

 

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