Calico Cheese Soup
|Garlic||1 Clove (5 gm), crushed with garlic press|
|Fresh bread pieces||2 Cup (32 tbs) (About 6 Slices Crustless Firm White Bread)|
|Onion||12 Ounce, chopped (1 Large Onion)|
|Carrots||2 , peeled and chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄4 Teaspoon (Cayenne)|
|Canned chicken broth/Old-fashioned chicken broth||3 Cup (48 tbs)|
|Half and half/Light cream||1 Cup (16 tbs)|
|Sharp cheddar cheese||8 Ounce, shredded to 2 cups|
1. Preheat oven to 350°F. Melt 1 tablespoon butter. In medium bowl, combine melted butter and garlic. Add bread cubes, tossing to coat. Spread cubes in single layer in small baking pan. Bake, stirring once, until golden, about 15 minutes; set aside to cool.
2. In large saucepan, melt remaining 3 tablespoons butter over medium heat. Add onion, carrots, and celery. Cover and cook, stirring occasionally, until tender but not browned, about 10 minutes.
3. With wire whisk, stir in flour and ground red pepper until blended; cook, stirring, 2 minutes. Gradually whisk in broth and half-and-half until smooth; heat to boiling. Reduce heat to low. Stir in Cheddar; heat until melted (do not boil). Serve with croutons.