Prep 20 mins
Cook 15 mins
This is for my PNW posse....they know who they are. Stand up and be noticed PNWers! Local recipe from our home produce delivery service. You can control the fat content by the type of milk you use, i.e. whole, lowfat, non-fat, etc. (But why bother really if you're using Special Reserve cheese, she asks sheepishly?) Hey, I won't blink or crinkle my nose if you use frozen vegies in this recipe. I got your back, k?
- 3 1⁄2 cups vegetable broth
- 3 red potatoes or 3 yukon gold potatoes, peeled and cubed
- 1 garlic clove, minced
- 1 red onion, peeled and chopped
- 2 cups celery & leaves, chopped
- 1 1⁄2 cups carrots, peeled and cut into thin coins
- 1 1⁄2 cups corn (fresh or frozen kernels)
- 1 1⁄3 cups green peas (fresh or frozen)
- 1 cup fresh green beans
- 1⁄4 cup butter
- 1⁄4 cup unbleached flour
- 1 1⁄2 cups milk (I used whole milk)
- 1⁄2 lb tillamook special reserve extra-sharp cheddar cheese, cut into cubes
- white pepper, to taste
- 1 pinch freshly ground nutmeg
- 1⁄4 cup fresh parsley, chopped, to garnish
- In a large stock pot over medium heat, combine the stock, potatoes and garlic.
- Bring to a boil, then stir in the onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in the corn, green peas and green beans. Continue cooking the mixture on low.
- Meanwhile, in a medium size saucepan over medium heat, melt the butter.
- Whisk in all the flour, the white pepper and the nutmeg to form a roux. Let cook 10 seconds.
- Whisk in the milk, a little bit at a time, cook, stirring until the soup is thick and bubbly. Be careful not to burn!
- Stir in the cubed cheese and cook until melted.
- Transfer the roux/cheese mixture to the large stock pot. Stir well and heat through.
- Serve hot, garnished with a sprinkle of fresh parsley for each bowl.