Cheddar Soup
4-5 cups chopped yellow onion
1 cup chopped red bell pepper
1/4 cup flour
1 clove garlic, chopped
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 cups heavy cream
2-3 cups shredded cheddar cheese
2 T olive oil
Parmesan cheese toppers (instructions below)
Diced tomato and sour cream for topping

In a large pot, heat the olive oil, and add the onion. Cook long enough to soften, but don't let them brown, then add the red bell pepper and garlic. Sprinkle in the flour a bit at a time and stir well. Add in the chicken broth, milk, and heavy cream and bring to a gentle boil. Lower heat, cover, and simmer gently for 20-25 minutes. Turn off the heat and let cool for a few minutes, then stir in the cheddar cheese.

Parmesan toppers:
Put teaspoon-sized heaps of parmesan on a cookie sheet and bake at 325 until the edges are browned. They should solidify somewhat, and can be placed on top of the soup, along with sour cream and chopped tomato (optional).

We served this soup with grilled ham and provolone sandwiches on sourdough bread.. Mmmmm!
Posted by Donna on Wednesday, March 03, 2004 at 12:50 PM
Filed in: Soups & Stews • ◊ Permalink


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