Recipe for cooking wisconsin cheddar soup veloute

Soups for Salads :: Chowders and Bisques

Wisconsin Cheddar Soup Veloute

From the family vaults of Kevin Taylor, the BBQ Guru

4 C. chicken stock
2 leeks, white part only
1/2 C. chopped onion
1/3 C. chopped celery
6 sprigs fresh parsley
1/2 tsp. turmeric
1 1/2 C. Wisconsin Cheddar cheese
1/4 tsp. white pepper
1/4 tsp. paprika
1/4 tsp. nutmeg, grated
2 egg yolks, beaten
1 1/2 C. half-and-half
1/3 C. dry white wine

Chop the leeks and add them plus the other veggies and turmeric, parsley and chicken stock. Bring to boil.

Simmer for 1 hr.. Cool and strain.

Reheat and add 2 Tbsp. of cornstarch dissolved in 3 Tbsp. 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 C. of the soup and then add this mixture to the soup. Reheat but DO NOT BOIL.

Add wine and adjust seasonings with salt.