This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Artichoke Cheddar Soup
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- #128438
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup butter
1/2 cup flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
2 cups cheddar cheese, shredded
1 teaspoon freshly ground pepper
2 cans (14 ounce size) artichoke hearts, drained, cut into 1/4 inch dice
salt to taste
directions
Saute the onions, carrots and celery in the butter in a stockpot until tender. Stir in the flour and cornstarch. Add the chicken broth and milk.
Cook over medium heat until the mixture begins to boil and thicken, stirring frequently. Reduce heat. Add the cheese and pepper. Simmer until the cheese is melted, stirring frequently.
Stir in the artichoke hearts and salt to taste. Ladle the warm soup into soup bowls.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 29, 2013
I left out the celery because I really hate it and added an extra half cup of carrots and an extra half cup of onions. It turned out really well and I would def. make it again.