The past couple of days have been much cooler and that has turned my mind to some very special soup. This is a soup I have been making for a very long time. Yes, it does have dairy, but is so worth it! Here is what you will need:
1, 2 lb. bag of baby carrots
1, full bunch of celery, rinsed and chopped into 1/2 inch slices
2 cups of your favorite veggie (I have used asparagas, Chinese eggplant, cauliflower. Use your imagination!)
1, large sweet onion, chopped (I have used all different types and they’re all wonderful)
8 cups water
6 cups whole milk
1/2 cup white rice flour
2 Tbsp. granulated onion
2 tsp. turmeric
2 tsp. salt
1/2 tsp. black pepper
1 stick (8 Tbsp.) unsalted butter
2 cups cheddar cheese powder (You can get it here from our favorite store: www.KauffmansStore.com)
12 oz. extra sharp cheddar cheese
Place the carrots, chopped celery, preferred veggie, and onion into a large stock pot. Pour the water over the top of it. Cook on low-medium heat for two hours, until all the vegetables are quite soft. Use an immersion blender to smooth out all the vegetables. If you don’t have an immersion blender, you may use your regular blender, a couple of cups at a time to smooth out the vegetables.
In a separate pot, melt the butter. In another small bowl mix flour, pepper, salt, granulated onion, and turmeric. Add to melted butter and stir in. Let thicken, while stirring and add the milk. Stir constantly until thickened. (This will take quite a few minutes.) Add the thickened rue to the blended vegetables.
Take the cheese powder and place it in a wire colander, tapping it gently above the stockpot of soup until it has all been through the sieve and is in your pot. You could use a sifter for this, but the cheese powder will be hard to clean out of it! Stir in until there are no lumps left. Freshly shred your extra sharp cheddar cheese into the pot and stir in until melted. Salt and pepper to taste. Enjoy!