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1 ounce whole butter
8 ounces mirepoix, chopped fine
8 ounces leek, chopped fine
2 ounces flour
1 1/2 quarts chicken stock

SACHET:
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon peppercorns, crushed
4 ounces dry white wine or flat beer
4 ounces half and half
1 pound cheddar cheese, grated
salt, to taste
cayenne pepper, to taste
fresh parsley, chopped, as needed to garnish
croutons as needed, for garnish
Servings: 10
1. Sweat mirepoix and leeks in the butter until tender.

2. Stir in the flour and cook to make a blond roux.

3. Add stock and sachet and bring to a boil. Add wine (or beer), half-and-half and cheese. Simmer for 1 hour.

4. Strain; adjust seasonings with salt and cayenne pepper. Thin with additional warm half-and-half, if necessary.

5. Serve in warm bowls, garnished with parsley and croutons.

Yield: 2 quarts (2 liters)
 
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