Vermont Cheddar Vegetable Soup

Recipe Ingredients

1/2 cup	31g / 1.1oz	Finely-chopped onion
1/3 cup	36g / 1.3oz	Finely-chopped carrot
1/3 cup	36g / 1.3oz	Finely-chopped celery
1/2 teaspoon	2.5ml	Caraway seeds
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 tablespoons	22ml	Unsalted butter
3 tablespoons	45ml	All-purpose flour
1/3 cup	78ml	Dry white wine
1 1/2 cups	355ml	Chicken broth - plus additional
		To thin the soup if desired
3/4 teaspoon	3.8ml	Worcestershire sauce
1 1/2 cups	219g / 7.7oz	Chopped cauliflower
1/4 lb	113g / 4oz	Extra-sharp Vermont cheddar cheese - grated coarse
1		Tobasco - or to taste

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9445) - from the TV FOOD - NETWORK

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