English Country Cheddar Soup Recipes

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ENGLISH COUNTRY CHEDDAR SOUP



English Country Cheddar Soup image

Cheddar soups are often heavy and gaggingly thick. This one is surprisingly light, but that's because it doesn't have a huge amount of cheese - and therefore, you must use the best English cheddar you can lay your hands on. Be sure to whisk constantly and do not boil when reheating, or the soup might break. Adapted from a recipe by Blake Royer at Serious Eats. http://bit.ly/fAV4Du

Provided by DrGaellon

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup butter or 1/4 cup rendered chicken fat
1 onion, finely chopped
1/2 cup chopped leek
1/2 cup flour
3 1/2 cups chicken broth
1 cup white wine
2 carrots, peeled and cut into julienne strips
1 teaspoon Worcestershire sauce
2 cups sharp cheddar cheese, grated
cayenne pepper, to taste
salt, to taste
1/2 cup heavy cream
chopped chives, for garnish

Steps:

  • In a Dutch oven over medium heat, heat butter (or chicken fat) until melted, then add onion and leek. Sweat until tender, stirring often, then sprinkle in flour and stir well to incorporate. Cook for 3-4 minutes to eliminate the raw-flour taste, then whisk in broth and wine until smooth. Add carrots, then bring to a boil and simmer 15-20 minutes, until soup thickens.
  • Off-heat, add cheese, Worcestershire, cayenne, and salt. Stir until cheese is melted and soup is smooth. Stir in cream and cook until just heated through. Do not let it boil, which could break the soup. Garnish with chives and serve.

Nutrition Facts : Calories 600.5, Fat 42.7, SaturatedFat 26.4, Cholesterol 130.6, Sodium 1154.5, Carbohydrate 22.6, Fiber 1.8, Sugar 4.5, Protein 21.5

QUICK SAVORY CHEESE SOUP



Quick Savory Cheese Soup image

This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. -Dee Falk, Stromsburg, Nebraska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 cup shredded carrot
1/2 cup finely chopped celery
1-1/2 cups shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
Minced chives, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.

Nutrition Facts : Calories 402 calories, Fat 28g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 1088mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 20g protein.

CREAMY CHEDDAR CHEESE SOUP



Creamy Cheddar Cheese Soup image

This creamy cheese soup is delicious on a cold winter day!

Provided by Maureen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 6

Number Of Ingredients 6

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

Steps:

  • In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
  • Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
  • In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
  • With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g

ENGLISH CHEDDAR CHOWDER (CHEESE SOUP)



English Cheddar Chowder (Cheese Soup) image

This cheese soup recipe has been a family favorite for many years. It has also been a life-saver for friends when they are sick. It was the only nutrition a friend could keep down when she had morning sickness and today I made it to take to my daughter who has just had her wisdom teeth removed! It is not as heavy as a lot of cheese soups are and the vegetables add nutrition and flavor.

Provided by Texas Poofy

Categories     Chowders

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup water
3 tablespoons carrots
3 tablespoons celery
3 tablespoons scallions (I substitute onion on occasion)
2 cups milk
2 cups chicken broth
4 tablespoons butter
1 small onion
6 tablespoons flour
8 ounces sharp cheddar cheese
1 teaspoon dry mustard
salt and pepper
1/4 teaspoon cayenne pepper

Steps:

  • Finely chop carrots, celery and scallions. Put them in the cup of water and simmer for 5 minutes. Reserve the vegetable and liquid for later.
  • Finely chop the small onion.
  • In a large pan, melt the butter and saute the onion until wilted.
  • Blend in flour, cook for a few minutes, then slowly add the chicken broth, whisking mixture constantly. Stir until thickened slightly.
  • Add the milk and vegetable mixture and bring to a boil.
  • Add the salt and pepper, dry mustard and cayenne pepper.
  • Grate the cheddar cheese and add the cheese to the mixture.
  • Stir until the cheese is melted and the soup is well blended.
  • Do not boil the soup after the cheese is added. You risk having the cheese separate.

Nutrition Facts : Calories 323.8, Fat 23.9, SaturatedFat 14.9, Cholesterol 71.5, Sodium 599.6, Carbohydrate 12.5, Fiber 0.7, Sugar 1.3, Protein 15

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