{"id":517,"date":"2014-08-31T12:01:25","date_gmt":"2014-08-31T18:01:25","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=517"},"modified":"2016-05-20T14:27:40","modified_gmt":"2016-05-20T20:27:40","slug":"cream-of-vermont-cheddar-soup","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/cream-of-vermont-cheddar-soup.html","title":{"rendered":"Cream of Vermont Cheddar Soup"},"content":{"rendered":"<p><em>I like soups but do not make them often. \u00a0This is one I would definitely make.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1\/2 lb bacon, raw, slice 1\/3 inch thick and cut into 1\/3 inch dice<\/li>\n<li>1\/2 c celery, finely chopped<\/li>\n<li>1\/2 c onion, finely chopped<\/li>\n<li>1 Tab jalape\u00f1o, seeded, finely minced<\/li>\n<li>2 cloves garlic, finely minced<\/li>\n<li>1 Tab thyme finely minced<\/li>\n<li>12 oz beer<\/li>\n<li>2 c chicken stock<\/li>\n<li>4 Tab butter, unsalted<\/li>\n<li>1\/4 c flour<\/li>\n<li>2 c heavy cream<\/li>\n<li>1 lb Cabot cheddar cheese, coarsely shredded<\/li>\n<li>1 tea Kosher salt<\/li>\n<li>12 tsp black pepper<\/li>\n<li>4 Tab parsley, freshly minced<\/li>\n<\/ul>\n<p><b>Instructions:<\/b><\/p>\n<ol>\n<li>In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes.<\/li>\n<li>Using a slotted spoon, transfer the bacon to a bowl.<\/li>\n<li>Add the celery, onion, jalape\u00f1o, garlic, butter and thyme to saucepan and cook over moderate \u00a0heat, stirring, until \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0softened, 8 minutes.<\/li>\n<li>Add the flour to create a &#8220;blond&#8221; roux. \u00a0Cook for 5-8 minutes.<\/li>\n<li>Add the beer and cook until reduced by half, 5 minutes.<\/li>\n<li>Add the chicken stock and bring to a simmer.<\/li>\n<li>Cook until thickened, about 8 minutes.<\/li>\n<li>Add the heavy cream, cheddar cheese and simmer, stirring occasionally ubtil thick and creamy, about 5 minutes.<\/li>\n<li>Stir in bacon and season with salt and pepper.<\/li>\n<li>Add a few additional tablespoons of broth if the soup is too thick.<\/li>\n<li>Garnish with parsley.<\/li>\n<\/ol>\n<p><strong>Serves: \u00a0<\/strong>12 6 oz portions<\/p>\n<p><strong>Source: <\/strong>Executive Chef, The Independence, American Cruise Lines<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I like soups but do not make them often. \u00a0This is one I would definitely make. Ingredients: 1\/2 lb bacon, raw, slice 1\/3 inch thick and cut into 1\/3 inch dice 1\/2 c celery, finely chopped 1\/2 c onion, finely chopped 1 Tab jalape\u00f1o, seeded, finely minced 2 cloves garlic, finely minced 1 Tab thyme &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/cream-of-vermont-cheddar-soup.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Cream of Vermont Cheddar Soup&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[8,100],"tags":[92],"class_list":["post-517","post","type-post","status-publish","format-standard","hentry","category-entree-vegetarian","category-soups","tag-gk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=517"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/517\/revisions"}],"predecessor-version":[{"id":1983,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/517\/revisions\/1983"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}