Alton’s Cheese Soup

by on September 4, 2011 » Add the first comment.
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This recipe was adapted from Alton Brown’s – Good Eats

INGREDIENTS

  • 16 OZ broth
  • 2 OZ sharp cheddar cheese – shredded
  • 2 oz Monterey Jack cheese – shredded
  • 2 oz Fontina cheese – shredded (Alt: provolone, gruyere, and gouda)
  • 2 TBL butter
  • 3 oz onion (minced)
  • 2 oz carrot (minced)
  • 2 oz celery (minced)
  • 2 TBL sifted flour
  • 2 bay leaf
  • 2 cloves garlic (minced)
  • 1/2 CU heavy cream
  • 1/2 tsp Tabasco
  • 1/2 tsp white pepper
  • 1 tsp Worcestershire Sauce
  • 1 tsp Marsala wine

STEP BY STEP

  1. Mince onion, carrot, and celery
  2. Mix with 1 TBL softened butter
  3. Sweat onion, carrot and celery
  4. Drizzle in sifted flour, stirring continually
  5. Add broth to pan
  6. Add bay leaves
  7. Add minced garlic
  8. Bring to NEAR boiling and simmer 30 minutes
  9. Remove bay leaf
  10. Add heavy cream
  11. Pour into bowl and puree with immersion blender
  12. Add shredded cheese just a bit at a time
  13. Add Marsala wine
  14. Add Worcestershire sauce
  15. Add Tabasco and white pepper
  16. Blend with spoon until smooth

Note
To reheat, use double boiler to avoid graininess

Find more like this: Stews and Soups

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