Creamy Parmesan and Aged Cheddar Soup

Recipe Courtesy of Balducci’s
(Serves 4 to 6)
Ingredients:

½ stick unsalted butter

1 medium Spanish onion, diced 

2 medium carrots, diced 

2 celery ribs, diced 

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

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
