Recipe: Creamy Parmesan And Aged Cheddar Soup


Creamy Parmesan and Aged Cheddar Soup


Recipe Courtesy of Balducci’s

(Serves 4 to 6)  

 

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Ingredients:


½ stick unsalted butter


1 medium Spanish onion, diced 


2 medium carrots, diced 


2 celery ribs, diced 


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2 tsp garlic,
finely chopped

⅓ cup all-purpose flour


2 cups whole milk, heated 


2 cups low sodium chicken stock, heated 


1 (12-oz) bottle of ale beer


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1 Tbsp Worcestershire sauce


1 tsp dry mustard


1 ½ tsp salt


¼ tsp black pepper


1 pound aged Cheddar cheese, grated (yield 4 cups)


½ cup grated Parmesan cheese


4 bacon slices, cooked and crumbled

 

Directions:

Heat a heavy bottom saucepot over medium heat and melt butter. Cook onions, carrots, celery, and garlic until vegetables begin to soften, about 5 minutes. Reduce heat to low and sprinkle flour over vegetables, and then cook for 3 minutes. Add milk, chicken broth and beer, whisking constantly then simmer for 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper and continue to simmer. Add cheddar cheese in 1-cup intervals, stirring constantly, and cook until cheese is melted about 3 to 4 minutes (do not boil).

Whisk in grated Parmigiano-Reggiano cheese, top with bacon and serve immediately.

 

Balducci’s Food Lover’s Market
15 Palmer Ave, Scarsdale
(914) 722-0200; www.balduccis.com

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