“Peace and rest at length have come,
All the day’s long toil is past;
And each heart is whispering, “Home,
Home at last!” ~ Thomas Hood

As we are slipping into November and toward the holidays, I realize that what we want most at this time of year is warmth. In my home, blankets make their first appearance on the couch, firewood is moved closer to the house and we take our seats near the fireplace. In the kitchen, hot chocolate makes its first appearance on the stove and the oven feels her full potential. At night, my husband anticipates and tries to ward off my cold feet as they seek warmth under the sheets.

Another facet of warmth that we seek comes from our family and friends. It is during this time we gather together and share the warmth of love and kinship. We look at our family and friends differently at this time knowing that they too are a barrier from the cold we often meet with in the world. We bake for each other and treasures from the kitchen and the heart are shared.

This soup is one I present this time of year for my family. It’s everything you need after a day of fighting bitter winds and cold. Cheddar Cheese Soup is robust and hearty, warming you from the inside out.

*This recipe is adapted from the Joy of Cooking cookbook.

Ingredients (Serves 4)

6 tbsp butter
3 stalks celery, diced (about 1 cup)
2 medium carrots, diced
1 medium onion, diced
¼ cup flour
4 cups chicken stock
1 cup half and half
8 oz cheddar cheese, grated
1 tsp dry mustard
Salt and pepper
Tabasco to taste (optional)
Garnish with Croutons

Instructions

Melt butter in a saucepan over medium heat.
Add the onion, celery and carrots and sprinkle with the flour.

Cook and stir for 3 to 4 minutes and add the chicken broth.

Bring to a boil stirring constantly. Once it has started to boil, turn the heat to low and and simmer for 45 until thickened.
Puree the mixture until smooth. (If using a blender, let the mixture cool before blending. After blending, return to the pot.)

With the pot on very low heat, add half and half, cheese, and the dry mustard.

Heat until the cheese is melted and season with salt and pepper to taste and tabasco if you choose.

Garnish with croutons.

¡Enjoy!