Ingredients:
1/2
cup finely chopped onion
1/3
cup finely chopped carrot
1/3
cup finely chopped celery
1/2
teaspoon caraway seeds
Salt
and pepper
7
1/2 tablespoons unsalted butter
3
tablespoons all-purpose flour
1/3
cup dry white wine
11/2
cups chicken broth plus additional to thin the soup
if desired
3/4
teaspoon Worcestershire sauce
11/2
cups chopped cauliflower
1/4
pound extra-sharp Vermont cheddar cheese, grated
coarse (1 1/4 cups)
Dash
of Tabasco, or to taste
PREPARATION:
In
a saucepan cook the onion, the carrot, the celery, the caraway seeds, and
salt and pepper to taste in the butter over moderately low heat, stirring,
until the vegetables are softened, stir in the flour, and Cook the mixture,
stirring, for 3 minutes. Stir in the wine, 11/2 cups of broth, the
Worcestershire sauce, and the cauliflower is tender. Remove the pan from the
heat and stir in the cheddar, a little at a time, stirring until it is
melted. Stir in the hot pepper sauce, the additional broth, if desired, and
salt and pepper to taste and heat the soup over low heat, but do not let it
boil.
Yield:
2 servings