Go Back

Cheese and Wine Soup

Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Soup
Servings 4

Ingredients
  

  • 3 cups chicken broth
  • 1 each leek, chopped (white part only)
  • 1 each celery stalk, chopped
  • 1 small onion, chopped
  • 2 tablespoon cornstarch
  • 2 tablespoon cold water
  • 1 cup shredded sharp cheddar cheese, packed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1 each egg yolk
  • 1/2 cup heavy cream
  • 1/4 cup dry white wine (Pinot Gris or Sauvignon Blanc)

Instructions
 

  • Combine chicken broth, chopped leek, celery and onion in a saucepan.
  • Bring to a light boil, reduce heat and simmer covered for 45 minutes, stirring occasionally.
  • Strain. Discard veggies.
  • Return broth to saucepan. Heat over med/low heat.
  • In a small bowl, combine cornstarch and cold water until smooth.
  • Stir cornstarch paste into soup. Stir or whisk until soup is smooth and thickened.
  • Stir in shredded cheese. Stir until completely smooth.
  • Stir in salt, pepper and nutmeg.
  • In a separate bowl, combine egg yolk & heavy cream. Whisk with fork.
  • Add in (approx) 1/2 cup of the hot soup. Stir until well combined.
  • Add mixture into soup. Stir constantly for about 2 minutes over low heat.
  • Remove from heat. Stir in 1/4 cup white wine.
  • Serve immediately.
QR Code linking back to recipe