Food
Vermont Cheddar Cheese Soup
By Yankee Magazine|Mar 26 2008|
Either chicken or turkey stock can be used here. The wine and cheese blend beautifully, the cream smooths out the flavors, and the nutmeg tickles the palate. –The Hermitage, Wilmington, Vermont
Yield
Serves 8
Ingredients
1-1/2 quarts richly flavored poultry stock
3/4 cup dry white wine
3/4 pound shredded cheddar cheese
Beurre manié
6 ounces heavy cream
Nutmeg
Instructions
Simmer stock and wine for 10 minutes. Gradually add shredded cheese, stirring constantly until cheese is melted. Thicken with beurre manié and simmer 7 minutes, whisking constantly. Do not let soup boil. Stir in cream, add ground nutmeg to taste, and serve.
