UA Recipe Collection

Cheddar Vegetable Soup

Summary

Yield
6 Servings
SourceSally Blue (1991)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

1⁄4 c
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 pk
frozen corn (10-oz, thawed)
1⁄3 c
all-purpose flour
4 c
chicken broth
2 c
milk
1⁄8 t
cayenne or to taste
10 oz
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.