Cheddar vegetable soup2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; chopped |
| ¼ | cup | Vegetable oil |
| 1 | large | Red bell pepper; cut into 1/4 inch |
| Trips | ||
| Strips | ||
| 2 | Boiling potatoes; (about 1 pound), | |
| Eeled an nd cut in | ||
| /2 inch cubes | ||
| 2 | Zucchini; (about 1 pound), scrubbed, halved lengthwise, and cut crosswise into 1/2 inch slices | |
| 10 | ounces | Frozen corn; thawed |
| ⅓ | cup | All-purpose flour |
| 4 | cups | Chicken broth |
| 2 | cups | Milk |
| ⅛ | teaspoon | Cayenne; or to taste |
| 10 | ounces | Extra-sharp cheddar grated; (about 3 1/2 cups) |
Directions
In a heavy kettle cook the onion in the oil over moderately low heat, stirring, until it is softened, stir in the bell pepper, the potatoes, the zucchini and the corn, and cook the mixture, stirring, for 3 minutes. Add the flour and cook the mixture, stirring for 3 minutes. Add the broth in a stream, stirring, and stir in the milk, the cayenne, and salt and black pepper to taste. Bring the mixture to a boil and simmer it, uncovered, stirring occasionally, until it has thickened. Add the Cheddar in 5 batches, stirring after each addition until it is melted, but do not let the soup come to a boil or the cheese will separate.
Yield: about 11 cups, serving 6 to 8 NOTES : Recipe courtesy Gourmet Magazine Recipe by: Cooking Live Show #CL9041 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998