Ingredients

• 4 cups Chicken stock
• 2 Leeks , white part only, chopped
• 0.5 cup Onion , chopped
• 0.33 cup Celery , chopped
• 6 sprigs Fresh parsley
• 0.5 teaspoon Turmeric
• 1.5 cups Wisconsin cheddar cheese , shredded
• 0.25 teaspoon White pepper
• 0.25 teaspoon Paprika
• 0.25 teaspoon Nutmeg , grated
• 2 Egg yolks , beaten
• 1.5 cups Half and half
• 0.33 cup Dry white wine
• 2 tablespoons Cornstarch
• 3 tablespoons Water
• Salt (to taste)

Instructions

1. Combine chicken stock, chopped leeks, onion, celery, parsley sprigs, and turmeric in a large pot
2. Bring to a boil, then reduce heat and simmer for 1 hour
3. Allow the mixture to cool slightly, then strain through a fine sieve, discarding solids
4. Return the strained liquid to the pot and reheat
5. In a small bowl, dissolve cornstarch in water to create a slurry
6. Add the cornstarch slurry to the soup, stirring constantly until slightly thickened
7. Add the shredded cheese, paprika, white pepper, and nutmeg
8. Heat gently, stirring often, until the cheese is completely melted
9. In a separate bowl, beat together the egg yolks and half and half
10. Temper the egg mixture by whisking in 1/2 cup of the hot soup
11. Slowly add the tempered egg mixture back to the soup, stirring constantly
12. Reheat gently but DO NOT BOIL (to prevent curdling)
13. Add wine and adjust seasonings with salt to taste
14. Serve hot