serve with a glass of beer !
2 tblsp. unsalted butter
1 cup small diced onion
1 cup small diced carrot
1 cup small diced celery
1/2 teas. salt for sweating vegies, plus more if needed at end of cooking
3 tblsp. all-purpose flour
1 quart chicken broth, heated to a simmer
1 tblsp. minced garlic
1 bay leaf
1 cup heavy cream
10 onces Fontina cheese shredded
1 teasp. Marsala wine (or what you have)
1 teasp. Worchestershire sauce
1/2 teasp. hot sauce
1/2 teasp. white pepper
Melt butter in large heavy- bottomed soup pot over medium heat. add onion, carrot,celery, and salt. sweat for 5 to 10 minutes or until the vegies begin to soften, stirring occasionally. sift the flour over the vegies and cook, stirring constantly for 2 to 3 minutes. Till flour isn't visable.
Gradually add the chicken stock and bring to boil, stirring constantly.
reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegies are soft.
Remove bay leaf. turn ioff the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender. * Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worchestershire sauce, hot sauce and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
If any left overs it is best to re-heat in a double boiler..so as not to get gritty.
*When blending hot liquids; Remove hot liquids from the heat and allow to cool for at least 5 minutes. transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high until smooth.
Yummy...Enjoy...G-Ma :o) hugs