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Cheese Soup

Source of Recipe


From "The Ultimate Cook Book" by Bruce Weinstein



List of Ingredients



• 4 Tbsp (½ stick) unsalted butter
  
• 1 clove garlic, peeled and mashed with the side of a knife
  
• 3 Tbsp all-purpose flour
  
• 3 cups whole milk
  
• 2 cups vegetable broth
  
• 1 cup dry white wine or dry vermouth
  
• 2 Tbsp Worcestershire sauce
  
• 2 tsp paprika
  
• ½ tsp celery seeds
  
• 12 ounces aged cheese, such as Gruyère, Emmentaler, Gouda, Asiago, or Parmigiano-Reggiano, finely grated
  






Instructions



1. Melt the butter in a large saucepan or soup pot set over medium-low heat. Add the garlic and cook, stirring often, until golden, about 30 seconds.
   
   
2. Sprinkle the flour over the butter, count to ten, then whisk over the heat until the mixture forms a thick paste. Continue whisking for 20 seconds, but do not let the flour brown.
   
   
3. Whisk in the milk in a thin, steady stream; continue whisking over the heat until the mixture comes to a low simmer and thickens, about 1 minute.
   
   
4. Whisk in the broth, wine or vermouth, Worcestershire sauce, paprika, and celery seeds until smooth, then bring the mixture back to a low simmer, whisking constantly. Reduce the heat to low and simmer slowly, uncovered, whisking once in awhile, for 10 minutes.
   
   
5. Reduce the heat even further, add the cheese, and whisk until smooth. Whatever you do, do not let the soup return to a boil or the fat of the cheese will fall out of suspension. To be very cautious, remove the pot from the heat just after you've added the cheese.
   
   Makes 6 servings