Vermont Cheddar Vegetable Soup

By á-170456

Ingredients

• 1/2 cup finely-chopped onion
• 1/3 cup finely-chopped carrot
• 1/3 cup finely-chopped celery
• 1/2 teaspoon caraway seeds
• Salt to taste
• Freshly-ground black pepper to taste
• 1 1/2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 1 1/2 cups chicken broth plus additional
• to thin the soup if desired
• 3/4 teaspoon Worcestershire sauce
• 1 1/2 cups chopped cauliflower
• 1/4 pound extra-sharp Vermont cheddar cheese grated coarse
• 1 dash Tobasco or to taste

Details

Servings 2

Preparation

Step 1

In a saucepan cook the onion, the carrot, the celery, the caraway seeds, and salt and pepper to taste in the butter over moderately-low heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Stir in the wine, 1 1/2 cups of broth, the Worcestershire sauce, and the cauliflower. Cook until the cauliflower is tender.

Remove the pan from the heat and stir in the cheddar, a little at a time, stirring until it is melted. Stir in the hot pepper sauce, the additional broth, if desired, and salt and pepper to taste and heat the soup over low heat, but do not let it boil.

This recipe yields 2 servings.