| 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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