Cheddar Cheese Soup

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1 cup grated sharp LDF Cheddar cheese
2 Tbsp. butter
2 Tbsp. flour
3 1/2 cups of hot LDF milk
1 whole clove garlic
2 Tbsp. white vinegar (or 3-4 tablespoons white wine)
3/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. pepper
2 egg yolks
2 Tbsp. LDF cream

Melt the butter in a double boiler and blend in the flour. Gradually stir in the milk and garlic. Cook over simmering water for 20 minutes. Discard the garlic. Stir in the vinegar (or use white wine, if you prefer), and the Cheddar cheese. Season the soup with salt, nutmeg, and pepper.

Cook the mixture, stirring until the cheese is melted. Beat the egg yolks with the cream. Add a little soup to the mixture and mix all together in a double boiler. Cook for 3 minutes, stirring the entire time. Serve immediately.
Makes about 1 1/2 quarts.

Mooo News, October 2007