Recipe courtesy of Alton Brown
Show: Good Eats
Total:
1 hr 5 min
Active:
20 min
Yield:
about 1 1/2 quarts (about 4 servings)
Level:
Easy

Ingredients

  • 2 tablespoons unsalted butter
  • 5 ounces small diced onion (approximately 1 cup)
  • 5 ounces small diced carrot (approximately 1 cup)
  • 5 ounces small diced celery (approximately 1 cup)
  • 1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
  • 3 tablespoons all-purpose flour
  • 1 quart chicken broth, heated to a simmer
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1 cup heavy cream
  • 10 ounces Fontina, shredded
  • 1 teaspoon Marsala wine
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon white pepper

Directions

Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.

Gradually add the chicken stock and bring to 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, add the heavy cream, and 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 Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Beer, Ham, Cheese Soup

Recipe courtesy of The Purple Carrot Food Truck

Tomato Soup Cupcakes, Cream Cheese Frosting

Recipe courtesy of Ron Bzdewka

Chestnut Soup with Friulian Cheese and Salami: Minestra di Castagne

Recipe courtesy of Mario Batali

Macho Borracho (Mexican Beer-Cheese Soup with Chorizo)

Smoke Stacked Lite-enin' (with Beer Cheese Soup)

Recipe courtesy of Bobby Deen|Nikki Dinki

Garlic Lovers' Soup with Cheese and White Wine: Billomoise

Recipe courtesy of Lois Anne Rothert|Don Smith

Creamy Arugula and Lettuce Soup with Goat Cheese

Recipe courtesy of Giada De Laurentiis

French Onion Soup Mac 'n' Cheese

Recipe courtesy of Leah Brickley

Robiola and Mushroom Grilled Cheese "Soldiers" with Butternut Squash Soup

On TV

Emeril's Florida

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food 

12:30pm | 11:30c

Man Fire Food 

1:30pm | 12:30c

Man Fire Food 

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here