Cheddar Cheese Veloute
|Brown chicken stock||4 Cup (64 tbs)|
|Leeks||2 , chopped (White Only)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Celery||1⁄3 Cup (5.33 tbs), chopped|
|Cornstarch||2 Tablespoon (Mixed With 3 Tablespoons Cold Water)|
|Shredded sharp cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Egg yolks||2 , beaten|
|Half and half/Milk||1 1⁄2 Cup (24 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Chili powder||To Taste|
|Minced chives||1 Teaspoon|
Bring stock, vegetables, parsley and turmeric to boil, cover, lower heat and simmer 1 hour.
Cool and strain.
Reheat, add cornstarch-water binder, and cook and stir until smooth and slightly thickened.
Add cheese and seasonings and heat gently to melt cheese.
Beat together yolks and cream, whisk in 1/2 cup hot soup, and return to rest of soup.
Reheat; do not boil.
Add wine and adjust seasonings with chili powder and salt.
Sprinkle with chives and paprika.