cheddar vegetable soup

Cheddar Vegetable Soup

Adapted from Sara Moulten, Gourmet Magazine

3 tablespoons unsalted butter
1 large onion, chopped
3 celery ribs, chopped
3 carrots, chopped
1/4 cup plus 2 tablespoon all-purpose flour
4 cups chicken broth
3 medium potatoes, peeled and diced
2 cups 2% milk
1 cup steamed broccoli florets
3 to 4 cups (8 oz block) coarsely grated extra-sharp Cheddar
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper
Tabasco, to taste

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 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 milk. 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 milk to achieve desired consistency. Season soup with nutmeg, salt, pepper, and

Tabasco

.

Comments

[Tonya Melton-Gigous]

Hey Angela,
I've been reading your blog for a while now. I'm also into card making and paper crafting and am impressed with all of the things you create. You've inspired me on many occasions to make something great! I was wondering if you might email and let me know where you purchased the blank metal lunchbox that you embellished. I've been trying to find some to work with and have had no luck so far. Keep crafting, I can't wait to see what you'll make next!
Tonya