Carrots #2

CHEESE SOUP
Ingredients:
2 Tbsp unsalted butter
1 c diced onion
1 c diced carrot
1 c diced celery
½ tsp salt
3 Tbsp Arrowroot
1 quart chicken broth
1 Tbsp minced garlic
1 bay leaf
1 c heavy cream
10 ounces shredded Fontina cheese
1 tsp Marsala wine
1 tsp Worcestershire sauce
½ tsp hot sauce
½ tsp white pepper

Directions:
Melt butter in soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5-10 minutes or until the vegetables begin to soften, stirring occasionally. Pour the arrowroot over the vegetables and cook, stirring constantly, for 2-3 minutes. Gradually add the chicken stock and bring to a boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft. Remove bay leaf. Turn off the heat and add the cream. Then puree with an immersion blender or in a conventional blender. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the wine, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired.

Makes: 4 servings

Calories: 610 gm
Fat: 50.4 gm
Carbohydrate: 20 gm
Protein: 21.4 gm

From: www.foodnetwork.com