Vermont Cheddar Cheese Soup
Stephanie da Silva
2 cups (1/2 liter) shredded Cheddar cheese
3 tablespoons (45 ml) butter
4 scallions (including some of the green parts), chopped
1 small onion, chopped
1 rib celery, chopped
3 tablespoons (45 ml) flour
1/8 teaspoon (1/2 ml) grated nutmeg
1/8 teaspoon (1/2 ml) pepper
2 cups (1/2 liter) chicken broth
1 quart (1 liter) milk
1 teaspoon (5 ml) salt
1 tablespoon (15 ml) Worcestershire sauce
In a large pot, melt the butter. Add the scallions, onion and celery.
Cook until the onion softens. Sift in the flour, nutmeg and pepper and cook for 2 or 3 minutes longer. Gradually stire in the broth. Bring the mixture to a boil and simmer for 15 minutres. Cool the mixture slightly.
Strain into a bowl and return it to the pan.
Add the milk and bring the soup just to a boil. Gruadually add the cheese, stirring to melt each batch before adding more. Return the soup to a boil, stirring often. Taste for seasoning, and add salt and Worcestershire.