| Siobhan Perricone |
Rabbit Hill Inn and Dining Room
Lower Waterford, Vermont
Specialty Recipe
Vermont Cheddar Cheese Soup
Ingredients:
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
2 teaspoons minced garlic
6 Tablespoons unsalted butter
8 Tablespoons flour
1 teaspoon dry mustard
4 cups chicken stock
2 cups heavy cream
1-1/2 pounds grated Vermont Cheddar Cheese
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Melt butter in soup pot. When hot, add onion, garlic, celery, and carrots.
Saute for 7 to 10 minutes. Sprinkle flour and dry mustard on top, reduce
heat, and stir to incorporate constantly for 10 minutes. Add chicken stock
1 cup at a time, whisking to incorporate each time. Add heavy cream, bring
to a boil, and simmer for 45 minutes.
Strain into another pot. Add cheese and Worcestershire sauce and whisk to
incorporate and melt. You may need to return this mixture to heat to help
melt the cheese. If so, use a low flame or a double boiler so mixture does
not burn. Season with salt and pepper. You may vary this soup presentation
at this time by adding ham, sun-dried tomatoes, grilled chicken, or
croutons.
Yields: 12 servings.
*From the recipe files of chef Russell Stannard, Rabbit Hill Inn.
http://www.virtualcities.com/ons/vt/l/vtl68013.htm
--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar
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