Thanksgiving Lunch: Cheddar Cheese Soup

We Give Thanks!

Cooler days and crisp nights mean autumn is here.  Invite a special friend or surprise your loved ones with a big bowl of home-cooked soup and serve it on the porch or in the garden room.  Life just doesn’t get much better than this … especially if you serve buttermilk cornbread sticks to go with the soup.

Autumn hues is what this table setting is all about.  Giving thanks is a blessed rite that gives us time for reflections.

CHEDDAR CHEESE SOUP

1    cup onion, chopped
1/2 cup bell peppers, red & yellow, chopped
1    cup celery, chopped
1    cup butter
1    cup flour, all-purpose
4    cups chicken broth
1 1/4 cups cheddar cheese, grated
1/2    cup dry white wine
1    cup half & half cream
1/2    teaspoon salt
1/2    teaspoon pepper
Optional toppings:  peppers, sprig of basil

Saute the onion, peppers and celery in the butter until soft.  Then stir in the flour until well blended.  Add the chicken broth and bring to a boil, stirring constantly.  Add the cheese and the wine, stirring until thoroughly blended.  Cook over low heat until the cheese has melted and the soup has thickened.  Add the cream and stir.  Heat until very hot, but do not boil again.  Yields:  8 to 10 servings

BUTTERMILK CORNBREAD STICKS

1/2    teaspoon baking soda
2    cups buttermilk
2    cups white corn meal, self-rising
1    egg, beaten
3    tablespoons melted bacon fat or butter
1    teaspoon salt
1    tablespoon sugar

Dissolve the baking soda in the buttermilk.  Add the corn meal, egg, butter, salt and sugar.  Beat well.  The secret to good corn bread is beating it well.  Pour the mixture into a corn stick pan, sprayed with cooking spray and bake at 400 for about 15 to 20 minutes or until golden.  Yummy served warm!

You can find the big wire turkey at Pier 1 and the bowls and plates came from TJMaxx.  The pumpkin basket holding the cornbread sticks is from Fitz & Floyd.

Pictures: Home of Suzanne Emanuel, Raleigh, NC.

Phronsie