cheddar vegetable soup

3 tablespoons unsalted butter

1 large onion, chopped

3 celery ribs ,chopped

3 carrots, chopped

1/4 cup plus 2 tablespoons all-purpose flour

1 cup dry white wine

6 cups chicken (or vegetable) broth or stock

2 medium potatoes, peeled and diced

1 to 1.5 cups half-n-half

1 cup steamed broccoli florets

3 to 4 cups coarsely grated extra-sharp cheddar

1/2 teaspoon ground nutmeg

1 tablespoon Dijon mustard

Frank’s Red Hot to taste

  • In a large heavy pot, melt butter over moderately high heat and cook onions, carrots and celery for 5 to 7 minutes
  • Add the flour and stir to coat, cooking for another minute
  • Stir in white wine and stir to combine
  • Stir in broth and bring to a simmer
  • Add diced potato and simmer for 8-10 minutes or until potatoes are just tender
  • Stir in 1 cup of the half-n-half
  • Stir in broccoli and reduce heat to moderately low
  • Add cheddar a handful at a time, stirring after each handful until melted. Do not allow to boil.
  • If soup is too thick, stir in additional half-n-half to achieve desired consistency
  • Season with nutmeg, pepper, mustard and Frank’s Red Hot.

Note: If you do not have white wine, cooking sherry or brandy will do.

Courtesy of Gourmet Magazine