| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cklive03 | 4 | servings | |
INGREDIENTS
| 3 | tb | Unsalted butter |
| 1 | lg | Onion; chopped |
| 3 | Celery ribs; chopped | |
| 3 | Carrots; chopped | |
| 1/4 | c | All-purpose flour; plus |
| 2 | tb | All-purpose flour |
| 1 | c | Dry white wine |
| 6 | c | Chicken broth |
| 2 | md | Potatoes; peeled, diced |
| 1 | c | Half-and-half -; (to 1 1/2 cups) |
| 1 | c | Steamed broccoli florets |
| 3 | c | Coarsely-grated extra-sharp Cheddar; – (to 4 cups) |
| 1/2 | ts | Ground nutmeg |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | Dijon-style mustard |
| Tabasco sauce; to taste |
INSTRUCTIONS
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-and-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-and-half to achieve desired consistency. Season soup with nutmeg, salt, pepper, mustard and Tabasco. This recipe yields 4 to 6 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8834 broadcast 03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-08-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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