Thursday, November 5, 2015

Vermont Cheese Soup

On a recent visit to Vermont I was able to go to a cheese shop which specialized in Vermont cheeses. I also visited the Cabot Cheese outlet one of the largest cheese producers in the state. And I also had a cheese tasting course both at a very upscale restaurant as well as at my host's home during a dinner party.

Regardless of where I tried these cheeses it was evident that Vermont produces some incredible varieties. These were both being made in mass production facilities as well as in artisanal producers workshops. From the samples I had it was evident that this is excellent cheese.

So I recommend that you go to your local cheese monger and check out which of the really unique cheese offerings from Vermont they might have.

I also offer up a recipe for Vermont cheese soup I got in Vermont this weekend. It's a real cheese soup and is perfect for fall. Enjoy Ya'll.

Vermont Cheese Soup

3 cups of chicken stock
1 leek white part chopped
1 celery stalk chopped
1/2 of a medium onion chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 cup packed shredded Vermont White sharp or better yet extra aged and sharp cheddar cheese
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1 egg yolk
1/2 cup cream
1/4 cup dry white wine


Bring stock to boil and add vegetables
Simmer for 45 minutes
Then stain into a clean pot
mix the cornstarch with the water and stir into soup simmer till it's slightly thickened
Add the cheese slowly and keep stirring until the cheese is melted
Combine the egg yolk with the cream
Add about 3/4 cups of the warm liquid to the egg cream mixture and combine
Then add this mixture to the soup and stir rapidly with a whisk. Cook for two minutes.
Do not boil.
Just before serving add the wine. It does wonders for the taste of the cheese. 

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