Cheese Soup

ingredients

Unsalted butter:- 2 tbsp.
Small diced onion:- approximately 1 cup
Small diced carrot:- approximately 1 cup
Small diced celery:- approximately 1 cup
Salt:- to taste
All-purpose flour:- 3 tbsp.
Chicken broth:- 1 quart
Minced garlic:- 1 tbsp.
Bay leaf:- 1
Heavy cream:- 1 cup
Fontina, shredded:- 10 ounces
Marsala wine:- 1 tsp.
Worcestershire sauce:- 1 tsp.
Hot sauce:- 1/2 tsp.
White pepper:- ½ tsp.

preparation method

In a deep bottomed soup pot, melt butter on a medium flame and put carrot, onion, salt and celery. Sweat till the vegetables are cooked. Occasionally stir.
Sift the all-purpose flour over the cooked vegetables and stir continuously for about two minutes.
Mix the chicken stock gradually into it and let this mixture boil over low flame. Constantly stir.
Add the bay leaf and garlic. Then cover the pot with lid and simmer for half an hour.
Remove bay leaf and switch off the flame.
Combine the heavy cream into it and make puree of this mixture in an immersion or conventional blender.
In this puree, put the cheese gradually and stir till melted completely. Then only add the next one small handful of cheese.
Stir in the Worcestershire sauce, Marsala, white pepper and hot sauce.
Add salt according to taste and stir well to mix.
Heat this soup over low flame before serving.