Cheese Soup
Instructions:
- Here is a soup version of cheese fondue.
- 4 tablespoons (1â„2 stick) unsalted butter
- 1 garlic clove, peeled and mashed with the side of a knife
- 3 tablespoons all-purpose fl our
- 3 cups whole milk
- 2 cups vegetable broth
- 1 cup dry white wine or dry vermouth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 1â„2 teaspoon celery seeds 12 ounces aged cheese, such as Gruyère, Emmentaler, Gouda, Asiago, or Parmigiano-Reggiano, fi nely grated
- 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.
- Sprinkle the fl our 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 fl our brown.
- 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.
- 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 a while, for 10 minutes.
- 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