Food Network: Cheese Soup

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Cheese Soup
Recipe courtesy Alton Brown, 2004

Ingredients
2 tablespoons unsalted butter
5 ounces small diced onion (approximately 1 cup)
5 ounces small diced carrot (approximately 1 cup)
5 ounces small diced celery (approximately 1 cup)
1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
3 tablespoons all-purpose flour
1 quart chicken broth, heated to a simmer
1 tablespoon minced garlic
1 bay leaf
1 cup heavy cream
10 ounces Fontina, shredded

1 teaspoon Marsala wine
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon white pepper

Instructions
Melt butter in large heavy-bottomed soup pot over
medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or
until the vegetables begin to soften, stirring occasionally. Sift the flour over
the vegetables and cook, stirring constantly, for 2 to 3 minutes.

Gradually add the chicken stock and bring to boil, stirring constantly. Reduce
heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or
until vegetables are soft.

Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an
immersion blender or in a conventional blender*. Gradually add the cheese, 1 small
handful at a time, and stir until melted before adding next handful. Stir in the
Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add
additional salt if desired. If soup is not hot enough, return to a low heat until
warmed through.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at
least 5 minutes. Transfer liquid to a blender or food processor and fill it no
more than halfway. If using a blender, release one corner of the lid. This
prevents the vacuum effect that creates heat explosions. Place a towel over the
top of the machine, pulse a few times then process on high speed until
smooth.