Cheese and Wine Soup
Cheese & Wine Soup. Rich, Creamy, Delicious, Brilliant. Made with Sharp Cheddar & White Wine - perfect for dipping with crusty bread.
Ingredients
- 3 cups chicken broth
- 1 leek chopped (white part only)
- 1 stalk celery chopped
- 1 small onion chopped
- 2 tablespoon cornstarch
- 2 tablespoon cold water
- 1 cup shredded sharp chedder cheese packed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1 egg yolk
- 1/2 cup heavy cream
- 1/4 cup dry white wine Pinot Gris or Sauvignon Blanc
Instructions
- Combine chicken broth, chopped leek, celery and onion in a saucepan.
- Bring to a light boil, reduce heat and simmer covered for 45 minutes, stirring occasionally.
- Strain. Discard veggies.
- Return broth to saucepan. Heat over med/low heat.
- In a small bowl, combine cornstarch and cold water until smooth.
- Stir cornstarch paste into soup. Stir or whisk until soup is smooth and thickened.
- Stir in shredded cheese. Stir until completely smooth.
- Stir in salt, pepper and nutmeg.
- In a separate bowl, combine egg yolk & heavy cream. Whisk with fork.
- Add in (approx) 1/2 cup of the hot soup. Stir until well combined.
- Add mixture into soup. Stir constantly for about 2 minutes over low heat.
- Remove from heat. Stir in 1/4 cup white wine. Serve immediately.
- Serve soup with lots of fresh, crusty bread for dipping. Enjoy!
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