Recipes : Mac N Cheese Soup : Food Network

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Mac N Cheese Soup
Recipe courtesy Melissa Mayer, San Diego, CA, 2007

Directions
Stock:

Ingredients
3 quarts water
1 pound shrimp shells
2 teaspoons salt
1/4 cup chive oil, recipe follows
1 lemon, quartered
4 bay leaves
1 tablespoon black peppercorns
2 teaspoons crushed red peppercorns

1 teaspoon paprika
1 teaspoon smoked paprika
6 cloves garlic
6 sprigs thyme
1 bunch flat-leaf parsley
1/2 pound chives, chopped, plus more for garnish
1 cup white wine

1 cup heavy cream
1 teaspoon crushed red pepper
1/2 cup grated Kentucky tomme cheese
1/2 pint sweet 100 tomatoes

For the stock:

Directions
Fill a large stockpot with 3 quarts of water and boil
on high, adding all of your ingredients. Once it is boiling, continue to boil on
medium high and add your white wine. Once your stock has melded flavors and is
successfully permeated, it is ready, approximately 25 to 30 minutes. You can cook
it longer for more distinct flavor.

Once your stock is ready transfer through a fine meshed sieve. Use about 4 cups
for the soup. Add 1 cup of heavy cream and some crushed red pepper flakes. Simmer
gently for about 10 minutes and add salt and pepper, to taste.

To serve: put some grated tomme cheese in a soup bowl, along with a few sweet 100
tomatoes. Ladle soup over the cheese and tomatoes to melt. Garnish with chives and

serve.

Chive oil:

Ingredients
1 cup oil
1/3 pound fresh chives

Directions
Simply blend 1 cup of oil and 1/3 pound chives in a
blender until smooth.