With Cheddar cheese being such a staple across the country, wherever there was a dairy industry, it was natural that many dishes were built around it. Cheddar can vary from mild to extremely sharp depending on how long it has been aged.
For most tastes, a good, sharp cheddar is best for this soup, as it will make it more flavourful. Serve the soup very hot with a crusty bread and salad. This recipe is from Soups, the Good Cook series (Time-Life Books). Vermont Cheddar Cheese Soup 3 tablespoons butter 3 scallions, including some of green, chopped 1 small onion, chopped 1 rib celery, chopped 3 tablespoons flour 1/8 teaspoon nutmeg 1/8 teaspoon pepper 2 cups chicken broth 1 quart milk 2 cups shredded Cheddar cheese Salt Worcestershire sauce
In a large pot, melt butter. Add scallions, onion, and celery. Cook until onion softens, but does not color. Sift in flour, nutmeg, and pepper and cook for 2 or 3 minutes longer.
Gradually stir in broth. Bring mixture to a boil, cover, reduce heat and simmer for 15 minutes. Cool mixture slightly, then strain into a bowl and return to pot.
Add milk and bring soup just to the boil. Gradually add cheese, stirring to melt each batch before adding more. Return soup to a boil, stirring often. Taste for seasoning, and add salt and Worcestershire.