Cheese Soup
Carole Haas
ingredients
- 3 cups Chicken Stock
- 1 small Onion
- 1 stalk Celery
- 2 Tbls. Cornstarch
- 2 Tbls. Water
- 1 cup Sharp Cheddar Cheese, shredded
- Salt, Pepper and Ground Nutmeg to taste
- 1 Egg Yolk
- 1/2 cup Cream
- 1/4 cup Dry White Wine
directions
- 1
Simmer together chicken stock, onion and celery for about 45 minutes. Strain into a clean saucepan. Mix cornstarch with water to form a smooth paste and stir into soup. Cook until lightly tickened. Add 1 cup firmly packed cheddar cheese and cook over low heat, stirring until cheese is melted. Stir in pepper, nutmeg and a variable amount of salt depending on saltiness of the cheese.
- 2
To Serve: Combine 1 egg yolk and 1/2 cup cream. Mix together well and stir in 1/2 cup of the hot soup. Add this mixture to the soup, stirring rapidly, and continue cooking for 2 minutes, taking care not to let the soup boil or the egg will scamble. Just before serving, add 1/4 cup dry white wine.
notes
For a heartier soup, add 1 cup cooked, shredded chicken to broth after straining.
Source: Carole Haas
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