Wisconsin Cheddar Soup Veloute

Serves 8

Ingredients

Scale: 1x
  • 4 cup Chicken stock
  • ½ cup Onion (chopped)
  • ⅓ cup Celery (chopped)
  • 6 sprig Parsely (fresh)
  • ½ teaspoon Turmeric
  • 1½ cup Wisconsin Cheddar cheese
  • ¼ teaspoon White pepper
  • ¼ teaspoon Paprika
  • ¼ teaspoon Nutmeg (grated)
  • 1½ cup Half and Half
  • ⅓ cup White wine (dry)

Instructions

  1. 2 Egg yolk(s) ,beaten
  2. 1 1/2 cup(s) Half and Half
  3. Chop the leeks and add them plus the other veggies and turmeric, parsley and chicken stock. Bring to boil.
  4. Simmer for 1 hour. Cool and strain.
  5. Reheat and add 2 tablespoons of cornstarch dissolved in 3 tablespoons of water. Cook and stir until slightly thickened.
  6. Shred the cheese and add. Add the paprika, white pepper and nutmeg. Heat gently to melt the cheese.
  7. Beat together the egg yolks and the half and half.
  8. Whisk in 1/2 cup of the soup and then add this mixture to the soup.
  9. Reheat but DO NOT BOIL.
  10. Add wine and adjust seasonings with salt.
Soups Baked