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Vermont Cheese Soup Recipe
|Chicken stock||3 Cup (48 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Freshly ground nutmeg||To Taste|
|Sharp cheddar cheese||1 Cup (16 tbs), shredded|
Calories 325 Calories from Fat 127
% Daily Value*
Total Fat 16 g24.1%
Saturated Fat 8.4 g42.1%
Trans Fat 0 g
Cholesterol 78.1 mg
Sodium 540.6 mg22.5%
Total Carbohydrates 29 g9.6%
Dietary Fiber 0.73 g2.9%
Sugars 10.2 g
Protein 15 g29%
Vitamin A 20.5% Vitamin C 6.8%
Calcium 35.2% Iron 5.7%
*Based on a 2000 Calorie diet
1 In a pan, add chicken stock, onion, celery.
2 Simmer for about 45 minutes.
3 Strain well.
4 Transfer to a clean saucepan.
5 In a small bowl, dissolve cornstarch in water to form a smooth paste.
6 Gradually stir into the soup.
7 Cook, stirring until the soup is thick.
8 Add in 1 cup of firmly packed cheddar cheese.
9 Cook, stirring constantly until the cheese is melted.
10 Stir in pepper, nutmeg, and salt.
11 Pour into a soup tureen or ladle into individual soup bowls and serve.