Title: White Cheddar Cheese Soup
Categories: New, Text, Import
Yield: 1 Servings

1 Stick butter
3 sm Leeks, white part only,
-split in half,; small diced
3 Celery stalks,; small diced
1 Carrot, peeled and; small
-diced
1/4 c Flour
4 c Chicken stock
1 c Heavy cream
1/2 lb White cheddar,; grated
1 ts Hot Sauce
1 ts Worcestershire Sauce
1/4 c Chopped crispy bacon
1/4 c Grated white Cheddar
2 tb Chopped chives
Long chives
Loaf of crusty bread

In a saucepan, melt the butter. Saut_ the vegetables for about 3 minutes,
or until wilted. Stir in the garlic and season with salt and pepper. Dust
the vegetables with the flour and stir for 3 minutes. Whisk in the chicken
stock, 1/2 cup at a time. Bring the liquid the liquid up to a boil and
reduce to a simmer. Simmer the soup for 45 minutes. Remove from the heat
and puree until smooth. Strain the soup into a clean saucepan. Bring the
soup up to a simmer. Whisk in the cream, cheese, hot sauce and
Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup
into a shallow bowl. Garnish the soup with bacon, grated cheese, chives,
and long chives.

Yield: 4-6 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2440

Posted to MC-Recipe Digest V1 #304

Date: Fri, 15 Nov 1996 23:13:46 -0500

From: Meg Antczak