Saturday, December 22, 2012

Cheese Soup

I have family coming in town.  I don't like to make guinea pigs of them on special occasions, so I made the ever popular chicken and 40 cloves, but I did make a new recipe, this cheese soup.  It was wonderful!  Everyone really liked it, including the most picky eater I know, my nephew!  Since I have family here, that's it for the post, but I will say it was tasty as it is not photogenic;!



Cheese Soup

2 T  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 t  salt for sweating vegetables,plus more if needed at end of cooking
3 T  all-purpose flour
1 qt chicken broth,heated to a simmer
1 T  minced garlic
1    bay leaf
1 c  heavy cream
10    ounces Fontina,shredded
1 t  Marsala wine
1 t  Worcestershire sauce
1/2 t  hot sauce
1/2 t  white pepper
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.

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