Vermont Cheddar Cheese Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Vermont Cheddar Cheese Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Vermont Cheddar Cheese Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Date: Fri, 3 Sep 1993 15:39:35 GMT
• 2 cups (1/2 liter) shredded Cheddar cheese
• 3 tablespoons (45 ml) butter
• 4 scallions (including some of the green parts), chopped
• 1 small onion, chopped
• 1 rib celery, chopped
• 3 tablespoons (45 ml) flour
• 1/8 teaspoon (1/2 ml) grated nutmeg
• 1/8 teaspoon (1/2 ml) pepper
• 2 cups (1/2 liter) chicken broth
• 1 quart (1 liter) milk
• 1 teaspoon (5 ml) salt
• 1 tablespoon (15 ml) Worcestershire sauce

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large pot, melt the butter

Step 2: Technique & Execution

Add the scallions, onion and celery

Step 3: Technique & Execution

Cook until the onion softens

Step 4: Technique & Execution

Sift in the flour, nutmeg and pepper and cook for 2 or 3 minutes longer

Step 5: Technique & Execution

Gradually stire in the broth

Step 6: Technique & Execution

Bring the mixture to a boil and simmer for 15 minutres