Cheddar Vegetable Soup I

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
1 tablespoon	15ml	Onion - chopped (large)
3		Celery ribs - chopped
3		Carrots - chopped
1/4 cup	15g / 0.5oz	All-purpose flour - plus
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Dry white wine
6 cups	1422ml	Chicken broth
2 cups	292g / 10oz	Potatoes - peeled, diced (medium)
1 cup	237ml	Half-and-half - (to 1 1/2 cups)
1 cup	146g / 5.1oz	Steamed broccoli florets
3 cups	711ml	Coarsely-grated extra-sharp Cheddar - - (to 4 cups)
1/2 teaspoon	2.5ml	Ground nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Dijon-style mustard
		Tabasco sauce - to taste

Recipe Instructions

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

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8834 broadcast 03-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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