In this family we like it super cheesy!

Ingredients

1 stick of butter

1 cup finely minced onion

1 cup peeled and finely minced carrot

1 cup finely minced celery

6 tablespoons flour

2 teaspoon salt

½ teaspoon white pepper

½ teaspoon paprika

dash or two of cayenne pepper

6 cups chicken broth – 2 boxes, 32 oz

1 cup heavy cream, 8 oz

3 tablespoons dry sherry

6 cups grated sharp Cheddar cheese

Now let’s get to cookin’!

In a large saucepan over medium heat melt the butter and sauté the onion, carrot and celery for 10 minutes.  Stir the vegetable mixture often to combine all the flavors.  Sprinkle in the flour and all the seasonings, blending well.  Slowly add the chicken broth stirring until well combined.  Reduce the heat to simmer.  Add the heavy cream, sherry and grated cheese.  Stir constantly until the cheese has melted.

Take a taste test and add any seasonings. I like it with a little extra kick, so I usually add extra cayenne pepper and salt.  Use extra sharp or sharp cheddar cheese preferably in a block.  Its melting consistency is the best for this recipe.  Save a little extra time and use a food processor, Cuisinart, for the vegetables and cheese.

Serve this soup hot, garnished with parsley or dill.  A fresh spring mix salad with a homemade vinaigrette will complete this dinner.  Enjoy!

From our kitchen to yours,

Isabella and Gina