 |
|
|
|
|
Vermont Cheddar Vegetable Soup
|
|
|
|
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1/2 teaspoon caraway seeds
Salt and pepper
11/2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/3 cup dry white wine
11/2 cups chicken broth plus additional to thin the soup if desired
3/4 teaspoon Worcestershire sauce
11/2 cups chopped cauliflower
1/4 pound extra-sharp Vermont cheddar cheese, grated coarse (1 1/4 cups)
Dash of Tabasco, or to taste
In a saucepan cook the onion, the carrot, the celery, the caraway seeds, and salt and pepper to taste in the butter over moderately low heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Stir in the wine, 11/2 cups of broth, the Worcestershire sauce, the cauliflower and simmer until tender. Remove the pan from the heat and stir in the cheddar, a little at a time, stirring until it is melted. Stir in the hot pepper sauce, the additional broth, if desired, and salt and pepper to taste and heat the soup over low heat, but do not let it boil.
|
Other Recipes from this Episode
|
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
