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Categories:Viewed: 15 - Published at: 6 years ago
Ingredients
- 6 Tablespoons Butter
- 1 Medium Onion, Diced
- 4 stalks Celery, Diced
- 3 Medium Carrots, Diced
- 1/4 cups Flour
- 4 cups Chicken Stock
- 1 cup Half-and-half
- 8 ounces, weight Grated Cheddar Cheese
- 1 teaspoon Dry Mustard
- Salt And Pepper
- Tabasco, To Taste (optional)
- Garnish With Croutons
Method
- Melt butter in a saucepan over medium heat. Add the onion, celery and carrots and sprinkle with the flour. Cook and stir for 3 to 4 minutes then add the chicken stock. Bring to a boil stirring constantly. Once it has started to boil, turn the heat to low and and simmer for 45 minutes or until thickened.
- Remove soup from heat. Using an immersion blender or an upright blender, puree the mixture until smooth. (If using a blender, let the mixture cool before blending or blend in small batches and put a towel over it, to prevent it from exploding on you. After blending, return soup to the pot.)
- With the pot on very low heat, add half-and-half, cheese and dry mustard. Heat until the cheese is melted and season with salt and pepper to taste and Tabasco if you choose. Garnish with croutons.
- Adapted from the Joy of Cooking cookbook.
