Vermont Crowley Cheese Soup

3 tablespoons butter
3 tablespoons flour
4 cups chicken stock
1/4 cup each carrots, celery, green peppers, and onion, diced as fine as possible.
3 cups grated Crowley’s Colby cheese
2 cups milk warmed
Salt and cayenne pepper

Method:

Make a roux of the flour and butter. Add the stock and the vegetables. Bring to a simmer and cook slowly for 30 minutes. Add the Crowley cheese and bring to just before the boil, stirring until the cheese is melted and well incorporated. Add the milk and reheat again, but do not boil. Season to taste with salt and pepper. (Note: If you want more cheese flavor, simply increase the amount of cheese)

This recipe serves 6.

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ZOEY'S DELI & BAKERY
539 TEST DEPOT STREET (ROUTE 11/30)
MANCHESTER, VT 05255 USA
802-362-0005
OPEN:
WINTER HOURS:
MON - SUN 10:30 - 3:00pm

ZOEY'S DOUBLE HEX RESTAURANT
1568 DEPOT STREET (ROUTE 11/30)
MANCHESTER, VT 05255 USA
802-362-4600
LUNCH: 11am-5pm
DINNER: 5pm-9pm
Closed Tuesdays

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