Vermont Cheese Soup

By drwilliamg

Ingredients

• 3 cups chicken stock
• 1 leek chopped white part only
• 1 stalk of celery chopped
• 1/2 medium onion chopped
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 cup shredded sharp cheddar cheese
• 1/8 teaspoon white pepper
• 1/8 teaspoon nutmeg
• salt to taste
• 1 half cup cream
• 1 egg yolk
• 1/4 cup dry white wine

Details

Servings 6

Preparation

Step 1

1. Heat to stock to boiling. Add leek celery and onion.
2. Simmer soup for 45 minutes, then strain into saucepan.
3. Mix cornstarch and water and stir into soup and cook until slightly thickened.
4. Add cheddar cheese and cook stirring until cheese is melted.
5. Stir in pepper salt and nutmeg.
6. Combine egg yolk and cream. Mix together well and stir into one half cup of the soup. Add this measure the soup stirring rapidly making sure it does not boil.
7. Just before serving, add the wine. It does wonders for the flavor of the soup.