Cheddar Soup (ATK)

• portions: 7 cups, 4-6 servings

Ingrédients

3 tablespoons unsalted butter

1 medium onion, minced (about 1 cup)

1 medium carrot, minced (about ⅓ cup)

1 small celery rib, minced (about 1/4 cup)

1 medium garlic clove, minced

2 tablespoons all-purpose flour

2½ cups canned low-sodium chicken broth

2½ cups half-and-half

1 bay leaf

Pinch cayenne

3 tablespoons dry sherry

12 ounces sharp cheddar cheese, shredded (about 3 cups)

1 tablespoon minced fresh thyme leaves

Salt and ground black pepper

Instructions

1. Heat butter in large heavy-bottomed Dutch oven over medium heat until foaming; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add carrot, celery, and garlic; cook until garlic is fragrant, about 1 minute. Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot, about 2 minutes. Gradually whisk in chicken broth and half-and-half and add bay leaf. Increase heat to medium-high and bring to boil; reduce heat to medium-low and simmer until vegetables soften, about 10 minutes.

2. Off heat, add cayenne and sherry; cool soup for 1 minute. Slowly whisk in cheese and thyme; season with salt and pepper and serve immediately.

Notes

This soup isn't the best candidate for making in advance. Reheat the soup in a saucepan over low heat, whisking gently to prevent the soup from separating. Do not bring above a bare simmer.

Cooks illustrated 2002 March/ April