Cheddar Vegetable Soup
Ingredients
- 1/4 cup vegetable oil
- 1 red bell pepper (large, cut into 1/4-inch strips)
- 2 boiling potatoes (about 1 lb)
- 2 zucchini (about 1 lb, scrubbed, halved lengthwise and cut crosswise into ½-inch slices)
- 1 package frozen corn (10-oz, thawed)
- 1/3 cup all-purpose flour
- 4 cup chicken broth
- 2 cup milk
- 1/8 teaspoon cayenne or to taste
- 10 ounce extra-sharp cheddar (grated, about 3 1/2 c)
- 1 onion (large, chopped)
Instructions
In a heavy kettle, cook the onion in the oil over moderately low heat, stirring until it is softened. Stir in the bell pepper and the potatoes (peeled and cut into 1/2-inch cubes). Add the zucchini and the corn and cook the mixture, stirring for 3 minutes. Add the flour and cook the mixture, stirring, for 3 minutes. Add the broth in a stream, stirring, and stir in the milk, the cayenne, the salt and black pepper to taste. Bring the mixture to a boil and simmer it, uncovered, stirring occasionally, until it is thickened. Add the cheddar in 5 batches, stirring after each additional until it is melted, but do not let the soup come to a boil or the cheese will separate. Makes about 11 cups, serving 6 to 8.
Recipe taken from Gourmet magazine, March 1989.
