Sweet or simple, soup sustains

From hearty chowders to chilled bowls of puréed fruit, there is a soup for every season.

from the April 4, 2007 edition

Page 3 of 4

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Cheddar Cheese Soup

Serve this soup with thin slices of buttered, toasted pumpernickel bread. Use a mild or medium cheddar cheese, preferably a well-aged one.

4 tablespoons butter
1/2 cup carrot, minced
1/2 cup celery, minced
1/2 cup onion, chopped
1/4 cup flour
2 cups chicken broth
1 cup heavy cream
3/4 pound cheddar cheese, grated
Hot sauce or Tabasco
Salt and freshly ground pepper, to taste
Chopped chives for garnish (optional)

Melt butter in a heavy, medium-size pot over medium heat. Add carrot, celery, and onion and sauté, stirring occasionally, until vegetables are soft, but not browned, about five to seven minutes. Sprinkle in flour and whisk well.

Turn heat up to medium-high and whisk in chicken broth, a little at a time. Bring heat up to boiling and cook until slightly thickened. Whisk in cream and heat until almost to the boiling point.

Reduce heat to low and stir in cheese a little at a time. When melted, add a dash or two of your favorite hot sauce or Tabasco. Season with salt and pepper. Divide soup evenly into four bowls. Top with chives before serving.

Serves 4.

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