Prep 25 mins
Cook 20 mins
This soup takes only a few minutes to prepare and it is ...really good! Be prepared to serve immediately for best results. This is from Fine Cooking, Spring 2002
- 3 tablespoons unsalted butter
- 1 medium onion, minced
- 1 medium carrot, minced
- 1 stalk celery, minced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 2 1⁄2 cups low sodium chicken broth
- 2 1⁄2 cups half-and-half
- 1 bay leaf
- 1 pinch cayenne pepper
- 3 tablespoons dry sherry
- 12 ounces sharp cheddar cheese, shredded (about 3 cups)
- 1 tablespoon fresh thyme leave, minced
- salt & freshly ground black pepper
- Heat butter in large heavy-bottomed pan over medium heat until foaming; add onion and cook, stirring occasionally, until softened.
- Add carrot, celery and garlic; cook until garlic is softened slightly, about 1 minute.
- Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot.
- Gradually whisk in chicken broth and half-and-half and add bay leaf.
- Increase heat to medium-high and bring to a boil; reduce heat to medium-low and simmer until vegetables soften, about 10 minutes.
- Take mixture off heat and add cayenne and sherry; cool soup for a minute.
- Slowly whisk in cheese and thyme; season with salt and pepper and serve immediately.
the prep time is not 5 minutes, and i can mince and dice with the best of them! it was more like 30. soup had a nice flavor, i used extra sharp cheddar, but it needed additional condiments at the table