NewburyportNews.com, Newburyport, MA

PortWatch

Related Photos

  • In this image taken on September 17, 2012, a bowl of Pretzel Cheddar Soup is shown in Concord, N.H. (AP Photo/Matthew Mead)

    Food-Cheddar Soup_Love

Discussion

Welcome to our online comments feature. To join the discussion, you must use your real name as your screen name. Instructions can be found on this link: SIGNING ON

comments powered by Disqus
October 3, 2012

When cheese fondue becomes a soup

By ALISON LADMAN For The Associated Press

This soup will help put a little meat on your bones. We wanted to know what would happen if we replicated the awesomeness that is cheese fondue, but as a soup. This is what we got.

We topped our soup with crumbled pretzels because we like the contrast between the rich and creamy soup and the salty, crunchy pretzels. But croutons — especially homemade and just lightly crunchy — also would be a delicious way to top this soup. Crushed corn tortilla chips would be great, too.

PRETZEL CHEDDAR SOUP

Start to finish: 45 minutes

Servings: 6

4 ounces bacon, diced

1 medium yellow onion, diced

1 medium leek, white part only, diced

2 medium carrots, diced

2 stalks celery, diced

3 tablespoons all-purpose flour

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

12-ounce bottle of ale

Pinch of cayenne

1 cup low-sodium chicken broth

1 cup milk

1 pound very sharp cheddar, grated

Salt and ground black pepper

1 cup broken pretzels

In a large deep pot, such as a Dutch oven, cook the bacon over medium heat until crispy and browned, about 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel, leaving the drippings in the pot.

Add the onion, leek, carrots and celery to the pot. Increase heat to medium-high and saute the vegetables until browned, about 10 minutes. Add the flour and stir to coat the vegetables. Stir in the Worcestershire sauce, Dijon mustard, ale and cayenne. Stir continuously while returning to a simmer.

Add the chicken broth and milk and mix well. Return to a simmer, then cover and lower the heat to medium. Cook until the vegetables are tender, about 15 minutes.

Working in batches, transfer the mixture to a blender and puree until smooth. Return the soup to the pot over low heat, then stir in the cheese, a little at a time. Do not allow the soup to boil. Season with salt and black pepper. Ladle into crocks or bowls and serve topped with broken pretzels.

Text Only | Photo Reprints

Special Features
AP Video
Raw: Tornado on the Ground in Oklahoma Split-second Choice Ended With NY Student Dead White House Backs 'Shield Law' for Media Wave of Attacks Kills Scores in Iraq Pug Life on Display at Wisconsin Festival Company Promises to Make All Snail Mail Digital Analyst: Tumblr Fills Void in Yahoo's Offerings Commuters Face Delays After Conn. Train Accident Raw: Swarm of Tornadoes Slams Plains Raw: Fierce Bombing in Qusair, Syria RAW: TV Staff Take Cover From Tornado Raw: Accused US Spy Reportedly Leaves Russia AP CEO: Records Seizure 'Unconstitutional' Fatal Hot Air Balloon Accident in Turkey Tornadoes, Storms Strike Midwest 'Babyland': Camp Lejeune's Toxic Legacy? Raw: Heavy Tornado Damage in Shawnee, Okla NTSB Begins Investigation Into Conn. Train Crash Could Tobacco Be the Next Biofuel?
Special Features