Cheese Soup
  • 2 Tbl unsalted butter
  • 1 c. diced onion
  • 1 c. diced carrot
  • 1 c. diced celery
  • 1/2 tsp salt
  • 3 Tbl flour
  • 1 quart chicken broth
  • 1 tbl minced garlic
  • 1 bay leaf
  • 1 c. heavy cream
  • 10 oz shredded Fontina cheese
  • 1 tsp marsala wine
  • 1 tsp worcesteshire
  • 1 tsp hot sauce
  • 1/2 tsp white pepper
  1. Melt butter in heavy pot over medium heat. Add onion, celery, salt and carrot. Sweat 5-10 minutes until vegetables are soft. Sift flour over veggies. Cook, stirring for 2-3 min. Gradually add chicken stock. Bring to boil, stirring constantly. Reduce heat to low. Add garlic and bay leaf. Turn off heat. Add heavy cream and puree (if you do not have an immersion blender, puree parts of liquid one at a time in a counter top blender, covering blender with a kitchen towel instead of the lid to avoid combustion from heat). Gradually add cheese, 1 handful at a time and continue to stir as you add. Stir until cheese is well blended and melted before adding the next handful. Stir in wine, worcestshire, hot sauce and pepper.