Vermont cheddar soup from My Vermont Table: Recipes for All (Six) Seasons (page 204) by Gesine Bullock-Prado

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brown bread in a can

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on March 08, 2024

    Yum! This was delicious! I couldn't find her recommended cheddar, so I used one with a comparable age range. I was skeptical about her instructions to cook the roux for 10 minutes, but it turned out great. I'm not exactly sure what the maple syrup brings to the soup, but it was a really tasty. This makes a lot and thankfully it reheated really well the next day and didn't split or curdle at all...something I've experienced with most of the cheddar soups I've made. I served it, per her recommendation, alongside the brown bread. I will definitely make this again!

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