Free Recipe Cheddar Vegetable Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Cheddar Vegetable Soup Recipe
3 tb Unsalted butter
1 lg Onion; chopped
3 Celery ribs; chopped
3 Carrots; chopped
1/4 c All-purpose flour; plus
2 tb All-purpose flour
1 c Dry white wine
6 c Chicken broth
2 md Potatoes; peeled, diced
1 c Half-and-half -; (to 1 1/2
-cups)
1 c Steamed broccoli florets
3 c Coarsely-grated extra-sharp
-Cheddar; – (to 4 cups)
1/2 ts Ground nutmeg
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Dijon-style mustard
Tabasco sauce; to taste
Cheddar Vegetable Soup Preparation
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. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK – (Show # CL-8834 broadcast 03-05-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-08-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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