Vermont Cheese Soup
|Chicken stock||3 Cup (48 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Freshly ground nutmeg||To Taste|
|Sharp cheddar cheese||1 Cup (16 tbs), shredded|
1 In a pan, add chicken stock, onion, celery.
2 Simmer for about 45 minutes.
3 Strain well.
4 Transfer to a clean saucepan.
5 In a small bowl, dissolve cornstarch in water to form a smooth paste.
6 Gradually stir into the soup.
7 Cook, stirring until the soup is thick.
8 Add in 1 cup of firmly packed cheddar cheese.
9 Cook, stirring constantly until the cheese is melted.
10 Stir in pepper, nutmeg, and salt.
11 Pour into a soup tureen or ladle into individual soup bowls and serve.