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LOCATION: Recipes >> Soups >> Cheese 16

Print this Recipe    Cheese 16

VERMONT CHEESE SOUP

3 c chicken stock
1 leek, chopped (white part only)
1 stalk celery, chopped
1 med. onion, chopped

2 T. cornstarch
2 T. cold water
1 c. shredded sharp cheddar

1/8 t. white pepper
1/8 t. nutmeg
salt as needed

1 egg yolk
1/2 c. cream
1/4 c. dry white wine or beer

Heat stock. Add leek, celery and onion. Simmer 45 minutes. Strain
into clean pan.

Combine cornstarch and water. Stir into soup and cook until slightly
thick. Add cheese. Cook until melted. Add pepper, nutmeg and
salt.

Mix egg yolk and cream well and stir into it 1/2 c. of the hot
soup. Add this to soup, stirring rapidly and cook 2 minutes, being
careful not to boil. Just before serving add wine or beer.

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