Hudson's Cheddar Cheese Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 tablespoons butter, unsalted
• 1 1/2 cups onions, finely chopped
• 1 cup celery, finely diced
• 1 1/2 cups carrots, finely diced
• 1/2 cup flour
• 1 tablespoon cornstarch
• 1/8 teaspoon paprika
• 1/8 teaspoon baking soda
• 3 cups whole milk
• 3 cups chicken stock
• 2 lbs sharp aged cheddar cheese, shredded
• salt
• pepper, fresh ground, to taste
• angostura bitters
• parsley, chopped, to garnish

Recipe

• 1 heat the butter in a stockpot over medium high heat until foamy.
• 2 add the onion, celery, and carrot.
• 3 saute until the onion is softened and translucent.
• 4 sprinkle the flour, cornstarch, paprika & baking soda over the vegetables.
• 5 cook, stirring constantly, for 2 minutes.
• 6 add the milk & chicken stock.
• 7 whisk until smooth.
• 8 heat, stirring often to prevent milk from burning on bottom of pot.
• 9 when the carrot is soft, remove the pot from the heat.
• 10 (at this point, if you prefer a smooth soup, you may blend all with an immersion blender).
• 11 add the cheddar cheese, stirring to thoroughly combine.
• 12 the heat of the soup will melt the cheese.
• 13 stir until the cheese is fully integrated and no distinct bits remain.
• 14 add salt and pepper to taste.
• 15 ladle into bowls.
• 16 top each bowl with a dash of bitters and a sprinkle of parsley.
• 17 serve crusty sourdough bread alongside.