Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Unsalted butter

  2. 1 cup 62g / 2 1/5oz Finely-chopped onion

  3. 1/2 cup 55g / 1.9oz Finely-chopped carrots

  4. 1/2 cup 55g / 1.9oz Finely-chopped celery

  5. 1 teaspoon 5ml Finely-chopped fresh rosemary

  6. (or 1/4 tspn dried, crushed)

  7. 1/8 teaspoon 0.6ml Freshly-ground white pepper

  8. 1/2 teaspoon 2 1/2ml Paprika

  9. 4 tablespoons 60ml All-purpose flour

  10. 6 cups 1422ml Chicken stock - preferably homemade

  11. 8 oz 227g Smoked Cheddar cheese - grated

  12. 1/4 cup 59ml Dry Sherry

  13. Garnish

  14. 1/2 Red bell pepper - cut fine dice (small)

  15. 1/2 Zucchini - cut fine dice (small)

Instructions Jump to Ingredients ↑

  1. In a large saucepan over medium heat, melt the butter. Add the onion, carrots, celery and the rosemary. Cook until softened, about three minutes.

  2. Stir in the white pepper, paprika, and the flour. Cook, stirring constantly, without browning, for two minutes.

  3. Slowly whisk in the stock, bring to a boil, reduce the heat and simmer gently, partially covered, for 20 minutes.

  4. Add the cheese and cook, stirring, until the cheese melts and the soup is smooth. Add the Sherry.

  5. Serve hot, garnishing each portion with a sprinkling of diced red pepper and zucchini.

  6. This recipe yields 8 servings.

Comments

882,796
Send feedback