English Cheddar Chowder
October 21, 2002

Copyright (c) Roberta Dowling

1/2 Cup carrots, brunoise diced 1/2 Cup celery, brunoise diced 1/2 Cup scallions, finely chopped 1/2 Cup butter 1 medium onion, brunoise diced 1 Cup flour 4 Cups milk, scalded 4 Cups chicken stock 1 lb. sharp cheddar cheese, grated 2 tsp. mustard powder Salt and pepper to taste Cayenne to taste

In a saucepan, bring 2 cups salted water to a boil. Add the carrots, celery, and scallions and simmer the vegetables for 5 minutes. Reserve the vegetables and liquid. In a skillet, heat butter and sauté onion until wilted. Blend in flour and slowly add milk and chicken stock, whisking mixture constantly. Continue cooking the mixture, whisking constantly until well blended and smooth. When mixture comes to a boil, add the cheese, vegetables and liquid, mustard, salt, pepper, and cayenne. Continue cooking the soup until the cheese is melted and the soup is well blended.

Adjust seasonings, according to personal taste.

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