Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups milk
- 2 cups shredded Ballintubber cheddar cheese
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic and cook until softened, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes until the flour is lightly browned.
3. Gradually whisk in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
4. Add the milk and bring the mixture to a simmer, stirring occasionally.
5. Reduce the heat to low and add the shredded Ballintubber cheddar cheese, stirring until melted and smooth.
6. Stir in the chopped chives and season with salt and pepper to taste.
7. Remove the pot from heat and let it cool for a few minutes.
8. Using a blender or immersion blender, blend the soup until smooth.
9. Return the soup to the pot and reheat over low heat until hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 14g
Protein: 16g
Sodium: 720mg
Substitutions for ingredients:
- Ballintubber cheddar cheese can be substituted with any other sharp cheddar cheese.
- Fresh chives can be substituted with dried chives or green onions.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to stir the soup constantly while adding the broth to prevent lumps from forming.
- Use a blender or immersion blender to achieve a smooth and creamy texture.
- Serve the soup with crusty bread or crackers for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally until hot.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of chopped chives or a drizzle of olive oil.
Garnishes:
Chopped chives, croutons, grated cheese, or a dollop of sour cream.
Pairings:
Crusty bread, crackers, or a side salad.
Suggested side dishes:
Grilled cheese sandwich, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or milk to thin it out. If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to refrigerate leftover soup promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Cheddar cheese originated in the English village of Cheddar in the 12th century. It is now one of the most popular cheeses in the world.
Flavor profiles:
This soup has a rich and creamy texture with a sharp and tangy flavor from the cheddar cheese and a subtle onion and garlic flavor.
Serving suggestions:
Serve the soup as a starter or main course for lunch or dinner.
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Region: Irish