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| 3 Esslöffel | butter unsalted |
| 1 gross | Onion chopped |
| 3 | Celery ribs chopped |
| 3 | Carrots chopped |
| 1/4 Tasse | All-purpose flour; plus |
| 2 Esslöffel | all-purpose flour |
| 1 Tasse | white wine dry |
| 6 Tasse | chicken broth |
| 2 mittel | Potatoes; peeled, diced |
| 1 Tasse | Half-and-half -; (to 1 1/2 cups) |
| 1 Tasse | Steamed broccoli florets |
| 3 Tasse | Coarsely-grated extra-sharp Cheddar; - (to 4 cups) |
| 1/2 Teelöffel | nutmeg ground |
| | salt |
| | black pepper freshly ground |
| 1 Esslöffel | Dijon mustard |
| | tabasco sauce to taste |
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In a large heavy pot melt the butter over moderately-high heat and cook the onions, celery, and carrots for 5 to 7 minutes, or until just tender. Add the flour and stir to coat, cooking for another minute. Stir in the white wine and stir to combine. Stir in chicken broth and bring to a simmer. Add the diced potato and simmer for 8 to 10 minutes, or until the potatoes are just tender. Stir in 1 cup of the half-and-half. Stir in the broccoli and reduce heat to moderately-low. Add the Cheddar a handful at a time, stirring after each handful until melted. Do not allow soup to boil. If soup is too thick, stir in additional half-and-half to achieve desired consistency. Season soup with nutmeg, salt, pepper, mustard and Tabasco. This recipe yields 4 to 6 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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