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
- Mince onion, carrot, and celery
- Mix with 1 TBL softened butter
- Sweat onion, carrot and celery
- Drizzle in sifted flour, stirring continually
- Add broth to pan
- Add bay leaves
- Add minced garlic
- Bring to NEAR boiling and simmer 30 minutes
- Remove bay leaf
- Add heavy cream
- Pour into bowl and puree with immersion blender
- Add shredded cheese just a bit at a time
- Add Marsala wine
- Add Worcestershire sauce
- Add Tabasco and white pepper
- Blend with spoon until smooth
Note
To reheat, use double boiler to avoid graininess