Cheddar Vegetable Soup

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - chopped (large)
1/4 cup	59ml	Vegetable oil
1 cup	237ml	Red bell pepper - cut 1/4" strips (large)
2		Boiling potatoes - (abt 1 lb) - peeled, and
		Cut in 1/2" cubes
2		Zucchini - (abt 1 lb) - scrubbed, halved
		Lengthwise, cut crosswise 1/2" slices
1		Frozen corn - (10 oz) - thawed
1/3 cup	20g / 0.7oz	All-purpose flour
4 cups	948ml	Chicken broth
2 cups	474ml	Milk
1/8 teaspoon	0.6ml	Cayenne pepper - or to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
10 oz	284g	Extra-sharp Cheddar - grated

Recipe Instructions

In a heavy kettle cook the onion in the oil over moderately-low heat, stirring, until it is softened, stir in the bell pepper, the potatoes, the zucchini and the corn, and cook the mixture, stirring, for 3 minutes. Add the flour and cook the mixture, stirring for 3 minutes. Add the broth in a stream, stirring, and stir in the milk, the cayenne, and salt and black pepper to taste. Bring the mixture to a boil and simmer it, uncovered, stirring occasionally, until it has thickened. Add the Cheddar in 5 batches, stirring after each addition until it is melted, but do not let the soup come to a boil or the cheese will separate.

This recipe yields about 11 cups for 6 to 8 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9041 broadcast 01-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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