What do you do when you’ve been entertaining heavily over the summer months and the veggie and cheese trays are starting to age out in the fridge? You make this awesome five cheese vegetable soup! Is it sacrilegious to combine cave aged gruyere and brie to Ragu’s double cheddar soup? Who cares? It tastes amazing! I’m a 70s kid who grew up on white Wonder bread and fried Spam. I think I can combine processed cheese and Europe’s finest aged delicacies and make a delicious American hybrid!
3 Tbsp. salted Butter
5 cups Wegmans Chicken Culinary Stock
1 medium onion finely diced
A handful and a half of the leftover celery, diced
3 large cloves of garlic, minced
2 handfuls of baby carrots, diced
About three cups of broccoli and cauliflower, chopped to floret size
1 jar Ragu Double Cheddar
All the leftover Cave Aged Gruyere
All the left over Brie, outer skin removed
Dublin Vintage Cheddar
A very spare helping of Aged Bleu Cheese (Powerful, so only one or two pieces)
Directions: Melt butter and sauté onion and celery for four minutes. Add garlic and sauté for one minute. Add chicken stock and bring to a boil. Add carrots and simmer for 8 minutes. Add broccoli and cauliflower and simmer for another 8 minutes. Turn heat on low and add cheeses. Add salt and pepper to taste.