Cheddar Vegetable Soup
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 large
Onion (chopped)1 cup
White Wine (dry)6 cups
Chicken Broth2 medium
Potatoes (peeled and diced)1 tsp
Ground Nutmeg1
SaltDirections:
1
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
2
Add the flour and stir to coat, cooking for another minute
3
Stir in the white wine and stir to combine
4
Stir in chicken broth and bring to a simmer
5
Add the diced potato and simmer for 8 to 10 minutes, or until the potatoes are just tender
6
Stir in 1 cup of the half-n-half
7
Stir in the broccoli and reduce heat to moderately low
8
Add the Cheddar a handful at a time, stirring after each handful until melted
9
Do not allow soup to boil
10
If soup is too thick, stir in additional half-n-half to achieve desired consistency
11
Season soup with nutmeg, salt, pepper, mustard and Tabasco