Cheddar Soup

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Added Apr 6th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Soups & Stews
  • Servings: 6 change
  • Calories per serving: 447
  • Prep Time: 5 mins
  • Cook Time: 15 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 44722%
Fat 34g52%
Cholesterol 97mg32%
Sodium 444mg 19%
Carbohydrates 19g22%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [quantity] => 3.00
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                    [title_custom] => unsalted butter
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                    [title] => onions, raw
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                    [ingredientuuid] => 4f7f72ce-4c5a-26f4-359d-a48d4fed3746
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                    [title_custom] => medium onion,
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                    [method] => minced (about 1 cup)
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                    [ingredientid] => 5580
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                    [quantity] => 1.00
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                    [title_custom] => medium carrot,
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                    [method] => minced (about 1/3 cup)
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                    [title] => celery, fresh, diced
                    [ingredientid] => 5709
                    [ingredientuuid] => c58e39e7-bee1-b534-b974-f51ecd074554
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                    [title_custom] => small celery rib,
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                    [method] => minced (about 1/4 cup)
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            [2faa4583-21b4-61e4-0d57-4c79c096943e] => Array
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                    [title_custom] => medium garlic clove,
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                    [title] => "broth, chicken, low sod"
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                    [quantity] => 2.50
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                    [title] => cream, cereal (half and half), 10% b.f.
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                    [ingredientuuid] => ea4d5059-748a-06e4-993c-8606567b1eab
                    [quantity] => 2.50
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            [57af0948-8685-7f34-2d4d-18802eb0fec8] => Array
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                    [title_custom] => bay leaf
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            [8e0f9faa-e3a5-0c64-a9c4-94bb28fdfda7] => Array
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                    [title] => pepper, red or cayenne
                    [ingredientid] => 23887
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                    [title_custom] => Pinch cayenne 
                    [componentid] => 0
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            [54d4d46a-00cb-2e04-01cf-5b5c622de60f] => Array
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                    [title] => wine, sherry, spray dried
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                    [ingredientuuid] => 54d4d46a-00cb-2e04-01cf-5b5c622de60f
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                    [title_custom] => dry sherry
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            [30408355-3880-7dc4-4125-ac7decd12af0] => Array
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                    [title] => cheese, cheddar, sharp, shredded
                    [ingredientid] => 7127
                    [ingredientuuid] => 30408355-3880-7dc4-4125-ac7decd12af0
                    [quantity] => 12.00
                    [measure] => ounces
                    [title_custom] => sharp cheddar cheese,
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                    [method] => shredded (about 3 cups)
                )

            [bfa30720-a98e-8584-5569-eda2c0d7d7b6] => Array
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                    [title] => herb, thyme, leaves, ground
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                    [quantity] => 1.00
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                    [title_custom] => fresh thyme leaves
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                    [method] => minced
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                    [title_custom] => Table salt and ground black pepper
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  • 3 tablespoons unsalted butter
  • 1 medium onion, minced (about 1 cup)
  • 1 medium carrot, minced (about 1/3 cup)
  • 1 small celery rib, minced (about 1/4 cup)
  • 1 medium garlic clove, minced or pressed through garlic press (1 teaspoon)
  • 2 tablespoons unbleached all-purpose flour
  • 2 1/2 cups low-sodium chicken broth
  • 2 1/2 cups half-and-half
  • 1 bay leaf
  • Pinch cayenne
  • 3 tablespoons dry sherry
  • 12 ounces sharp cheddar cheese, shredded (about 3 cups)
  • 1 tbsp fresh thyme leaves minced
  • Table salt and ground black pepper

Recipe Method

1. Heat butter in large heavy-bottomed Dutch oven over medium heat until foaming; add onion and cook, stirring occasionally, until softened, about 4 minutes.

2. Add carrot, celery, and garlic; cook until garlic is fragrant, about 1 minute.

3. Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot, about 2 minutes. Gradually whisk in chicken broth and half-and-half and add bay leaf.

4. Increase heat to medium-high and bring to boil; reduce heat to medium-low and simmer until vegetables soften, about 10 minutes.

5. Off heat, add cayenne and sherry; cool soup for 1 minute. Slowly whisk in cheese and thyme; season with salt and pepper and serve immediately.

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