Artisan Cheese Soup

On a cold day, you can’t go wrong with a fresh loaf of bread and this flavorful and rich soup. Here’s a recipe submitted by Straus Family Creamery.

Our favorite artisan cheese shops in the foothills and Truckee-Tahoe include Dedrick’s Cheese in Placerville (and in their “satellite stores” at the Pour House in Truckee, Obexer’s Market in Homewood, as well as farmer’s markets); Tahoe House in Truckee and the Back Porch Market and BriarPatch Co-op in Grass Valley. In the foothills your artisan bread could come from The Baker & the Cakemaker in Auburn, Truckee Sourdough Company or Dupre’s Bakery.

Time required: 30 min.

Servings: 2-4

Ingredients:

2 tbsp. Straus Butter (salted or unsalted)
2 tbsp. minced onion
3 tbsp. flour
2 cups chicken broth
2 cups Straus Organic Milk (any type)
1 cup sharp cheddar cheese, grated
salt (optional)
Grated Parmesan (optional)
Directions:

Place a 3-quart pot over medium-high heat. A 2-quart will do, but the larger pot gives you lots of room to stir. Add the butter and stir until it has melted. Add the onion and stir slowly but constantly until it softens, just for minute or two. Spear a piece or two and taste if you’re in doubt. You don’t want to brown the onion, just tenderize it a little.

Stir in the flour and blend it thoroughly with the butter and onion. Cook, stirring constantly, about 2 or 3 minutes. Slowly add the broth and milk, still stirring constantly, and continue to cook until it is almost to the boiling point. Tiny bubbles will begin to form a ring around the edge of the pot. At this point, stir the grated cheese into the milk and whisk it until it has melted and the soup is very hot. Salt the soup to taste, grate Parmesan on top, then serve.