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Wisconsin Cheddar Soup Veloute - Barbecue Recipes - Recipes for Barbecue
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Recipe for Wisconsin Cheddar Soup Veloute from the Barbecue section.
Wisconsin Cheddar Soup VelouteFrom the family vaults of Kevin Taylor, the BBQ Guru4 cups chicken stock
2 leeks, white part only
1/2 cup chopped onion
1/3 cup chopped celery
6 sprigs fresh parsley
1/2 teaspoon turmeric
1 1/2 cups Wisconsin Cheddar cheese
1/4 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon nutmeg, grated
2 egg yolks, beaten
1 1/2 cups half-and-half
1/3 cup dry white wineChop the leeks and add them plus the other veggies and turmeric, parsley and chicken stock. Bring to boil.Simmer for 1 hour. Cool and strain.Reheat and add 2 tablespoons of cornstarch dissolved in 3 tablespoons of water. Cook and stir until slightly thickened.Shred the cheese and add. Add the paprika, white pepper and nutmeg. Heat gently to melt the cheese.Beat together the egg yolks and the half-and-half.Whisk in 1/2 cup of the soup and then add this mixture to the soup. Reheat but DO NOT BOIL.Add wine and adjust seasonings with salt.
We hope you enjoy your freshly made Wisconsin Cheddar Soup Veloute. This recipe came from Barbecue's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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