Vegetable Cheese Soup
By Yankee Magazine|Sep 05 2007|
Serve this rich, creamy soup at holiday time, or to make a weekday dinner special.
Yield
Serves 6
Ingredients
8 tablespoons butter
1 stalk celery, chopped
1 carrot, peeled and chopped
1 onion, peeled and chopped
1 green or sweet red pepper, cored and chopped
2 cups chicken stock
3 tablespoons flour
3 cups milk
1 cup cream
1 cup grated cheddar cheese
Salt and pepper to taste
Instructions
Melt 4 tablespoons butter in heavy skillet or soup kettle. Sauté celery, carrot, onion, and green pepper until tender. Add stock and simmer, partially covered, 15 minutes. As vegetables cook melt remaining 4 tablespoons butter in a saucepan. Stir in flour with whisk until blended. Over low heat add milk and cream, stirring constantly until mixture is smooth. Add cheese and season with salt and pepper. Slowly add cheese mixture to stock and stir until smooth. Heat gently. Do not boil.
