Prep Time: 30 minutes
Cook Time: 45 minutes
Submitted by Steve
- 4 tablespoons butter
- 2 cups finely chopped onion
- 2 cups finely chopped carrot
- 2 cups finely chopped celery
- 1 teaspoon salt
- 6 tablespoons flour
- 2 quarts chicken broth
- 2 tablespoons minced garlic
- 2 bay leaves
- 2 cups heavy cream
- 20 ounces Fontina cheese, shredded
- 2 teaspoons Marsala wine
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon white pepper
DIRECTIONS
Melt butter in a large pot over medium heat. Add onion, carrot, celery and salt. Cook for 5 minutes or until the vegetables begin to soften, stirring occasionally. Add flour and cook for a 2 to 3 minutes longer, stirring constantly.
Add chicken broth and bring to a boil, stirring constantly. Reduce heat to low and garlic and bay leaves. Cover and simmer for 30 minutes.
Remove bay leaves and turn off heat. Add cream and then puree with a blender. (To blend hot liquids, remove the liquid from the heat and allow to cool for at least 5 minutes. Transfer the liquid to the blender or food processor and fill it no more than halfway. If using a blender, release on corner of the lid while blending. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times and then process on high speed until smooth.) Return the liquid to the pot and turn to low heat.
Gradually add the cheese, one handful at a time, and stir until melted before adding the next handful. Stir in the Marsala, Worcestershire sauce, hot sauce and white pepper. Taste and add additional salt if desired. Cook soup until it is warmed throughout.