HUDSON'S CHEDDAR CHEESE SOUP
Hudson's was a department store in Michigan which is now owned by Marshall Fields. Hudson's had darling little cafes inside their stores, and one of their specialties was this amazing cheddar cheese soup. It's the best I've ever had, and I think you will agree! Angostura bitters is a surprise secret ingredient that really adds to the flavor. Be sure to use good quality, sharp aged (12 months or more) cheddar. It is absolutely KEY to the success of this recipe.
Provided by DangerBun
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter in a stockpot over medium high heat until foamy.
- Add the onion, celery, and carrot.
- Saute until the onion is softened and translucent.
- Sprinkle the flour, cornstarch, paprika & baking soda over the vegetables.
- Cook, stirring constantly, for 2 minutes.
- Add the milk & chicken stock.
- Whisk until smooth.
- Heat, stirring often to prevent milk from burning on bottom of pot.
- When the carrot is soft, remove the pot from the heat.
- (At this point, if you prefer a smooth soup, you may blend all with an immersion blender).
- Add the cheddar cheese, stirring to thoroughly combine.
- The heat of the soup will melt the cheese.
- Stir until the cheese is fully integrated and no distinct bits remain.
- Add salt and pepper to taste.
- Ladle into bowls.
- Top each bowl with a dash of Bitters and a sprinkle of parsley.
- Serve crusty Sourdough bread alongside.
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Gc Kambanga
[email protected]I've made this recipe several times now and it's always a hit. It's quick and easy to prepare, and it's always delicious. I've even started experimenting with different cheeses, and it always turns out great. This is definitely one of my go-to comfor
Rebekah Miller
[email protected]I was a bit skeptical about the smoky paprika, but I'm so glad I decided to try it. It really took this dish to the next level. Will definitely be making this again.
MD Vvvv
[email protected]5 stars!
Anthea Ward
[email protected]I followed the recipe exactly and it turned out perfectly. The roux was smooth and the cheese was perfectly melty. I served it with a side of crispy croutons and a sprinkle of fresh parsley, and it was a real treat. My friends and family all raved ab
Lakshmeshwar Mandal
[email protected]Delicious and easy!
Lucretia Monique
[email protected]This recipe is a must-try for any cheese enthusiast! The combination of sharp cheddar and smoky paprika gave it an extra layer of depth that made it a hit with my family.