Cheddar Cheese Veloute Recipe
Cheesy recipes are my favourites, and when its about Cheddar Cheese Veloute, I cant be more happy. Garden veggies with fresh cheddar cheese and cream can soothe anyone's appetite. Infact, the first time when I tried this cheese recipe, I remember how I cribbed to prepare it for days. That heavenly flavor of wine, the spicy touch from chilli powder, all blending well in a bowlful of meat of chicken stock is simply out of this world. If you have already tried other forms of cheddar recipes, its time you should taste Cheddar Cheese Veloute.
Ingredients
| 4 cups brown chicken stock | ||
| 2 leeks, chopped (white only) | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/3 Cup (16 tbs), chopped | |
| Parsley sprigs | 6 | |
| Turmeric | 1/2 Teaspoon | |
| 2 tablespoons cornstarch,mixed with 3 tablespoons cold water | ||
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
| 1/4 teaspoon each white pepper, paprika, and freshly grated nutmeg | ||
| Egg yolks | 2 , beaten | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Chili powder and salt to taste | ||
| Minced fresh chives | ||
| Paprika | ||
Directions
Bring stock, vegetables, parsley and turmeric to boil, cover, lower heat and simmer 1 hour.
Cool and strain.
Reheat, add cornstarch-water binder, and cook and stir until smooth and slightly thickened.
Add cheese and seasonings and heat gently to melt cheese.
Beat together yolks and cream, whisk in 1/2 cup hot soup, and return to rest of soup.
Reheat; do not boil.
Add wine and adjust seasonings with chili powder and salt.
Sprinkle with chives and paprika.
Cool and strain.
Reheat, add cornstarch-water binder, and cook and stir until smooth and slightly thickened.
Add cheese and seasonings and heat gently to melt cheese.
Beat together yolks and cream, whisk in 1/2 cup hot soup, and return to rest of soup.
Reheat; do not boil.
Add wine and adjust seasonings with chili powder and salt.
Sprinkle with chives and paprika.
Chef
