White Wine Cheese Soup
- 1/2 cup Old York Cellars What Exit White
- 2 3/4 cups chicken broth
- 1 stalk celery, chopped
- 1 small onion, chopped
- 2 tbsps corn starch
- 2 tbsps cold water
- 1 cup Cabot Sharp Cheddar Cheese, shredded & packed
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp nutmeg
- 1 egg yolk
- 1/2 cup heavy cream
Combine chicken broth, celery and onion in a saucepan. Bring to a light boil, reduce heat and simmer covered for 45 minutes, stirring occasionally.
Strain. Discard the vegetables. Return broth to saucepan. Heat over low/med heat.
In a small bowl, combine cornstarch and cold water until smooth. Stir cornstarch paste into soup. Stir or whisk until soup is smooth and thickened. Stir in shredded cheddar cheese. Stir until completely smooth. Stir in salt, pepper and nutmeg.
In a separate bowl, combine egg yolk & heavy cream. Whisk with fork. Add in 1/2 cup of the hot soup. Stir until well combined. Then add mixture into soup. Stir constantly for about 2 minutes over low heat.
Remove from heat. Stir in the 1/2 cup of Old York Cellars What Exit White (or use Old York Cellars Vinter's Blend White, Chardonnay, Sauvignon Blanc, Pinot Gris or Vidal Blanc)