Sunday, January 19, 2014

Vermont Cheddar Cheese Soup

Several years ago I found this recipe for cheddar cheese soup while wasting time reading blogs.  It turned out that I wasn't wasting my time after all.  I love this soup!  And there is a big pot of it on the stove right now.

A few thoughts and tips....You could make it vegetarian by using olive oil  to cook the vegetables, but the flavor of the pancetta is wonderful.  Use good sharp cheddar cheese.  I used half Cabot Creamery Seriously Sharp and half Kraft Cracker Barrel Extra Sharp.  And the method used in the recipe for adding the cheese and flour really does work.

Now I have almost-burned banana bread that I am going to try to salvage by making a bread pudding with it...hope it works.

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