Here's a wonderful, easy soup for you! And an extra bonus: prepare everything ahead of time and you can have this on the table in minutes! I halved this recipe, but will never make that mistake again! I would have definitely enjoyed extra leftovers. I served this with that fantastic cod with tarragon sauce and they paired very well. But this would be a great soup & sandwich soup. The recipe came from December's issue of "Southern Living." Their suggestion was to serve this with a sandwich of whole grain bread, guacamole, tomato slices sprinkle with S&P, bacon slices, and arugula. Oh yum........I'm gonna have to try that one!
CHEDDAR CHEESE SOUP (serves 8)
1/4 cup butter
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 small onion, finely chopped
1/2 small green bell pepper, finely chopped
2 garlic cloves, minced
1/3 cup AP flour
1 extra-large chicken bouillon cube
2 cups milk
1 (8 oz) block sharp Cheddar cheese, shredded
1/4 tsp ground red pepper
Melt butter in a 3-qt saucepan over medium-high heat; add carrots and next 4 ingredients, and saute 5-7 minutes or until tender. Sprinkle flour over vegetable mmixture, and stir until coated. Stir in bouillon cube, milk, and 3 cups water; cook, stirring occasionally, 10-11 minutes or until mixture is slightly thickened and bubbly.
Add shredded cheese and red pepper, stirring until well blended. Serve immediately.
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