Recipe courtesy of Sara Moulton
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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-n-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-n-half to achieve desired consistency. Season soup with nutmeg, salt, pepper, mustard and Tabasco.;

IDEAS YOU'LL LOVE

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Herb-Roasted Chicken with Root Vegetables

Recipe courtesy of Eddie Jackson

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Cauliflower Soup

Recipe courtesy of Robert Irvine

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking