Tis the season to endure the changing weather and get ready for the holiday season. With all of these changes, why not change your usual appetizer menu for something that will warm everyone’s insides and taste buds.
Hungry for More host Jim Manney is with Mezzaluna head chef Eric Watson is on this week’s episode to show us how to make a cheddar soup that you can serve in small cups as an appetizer or even as a fun and different meal for your family.
Where some cheese soups can have a lot of steps and very specific directions, whereas if you don’t follow it will be a clumpy mess, this one is pretty easy.
It has all basic ingredients like cream, chicken stock or broth, thyme and of course cheese and gives you a natural flavor a cheese based soup should provide. The shallot and sherry wine help enhance those flavors without overpowering it.
So at your next gathering, whether friends or family, try this warm and cheesy soup to zest things up. Garnish with a cheddar crisp and fresh apple-tarragon relish to really bring out that holiday cheer.
1 Shallot, sliced or minced
1 tsp. Dry thyme leaves
1/4 c. Sherry wine
1 qt. Chicken stock or broth
1 c. Heavy cream
2 c. Shredded cheddar cheese
Kosher or sea salt, as needed
White pepper, as needed
Additional Sherry, as needed
1/2 c. flour
1/2 c. melted butter or canola oil
In a small soup pot or large sauce pan, saute shallots and thyme using a
minimal amount of oil or butter. Deglaze pan with sherry wine and reduce
by half. Add chicken stock and cream and bring to a simmer.
Combine flour and melted butter or oil to make a basic roux. With the soup
at a gentle simmer, slowly add roux while stirring. Add roux until desired
consistency is achieved.
Place soup in a blender. Slowly add shredded cheddar while blender is at
Season soup with salt, pepper and a splash of sherry wine.
Garnish soup with fresh apple-tarragon relish and a cheddar cheese