Ingredients:
1 onion chopped
2 yellow squash chopped
3 carrots chopped
2 stalks celery chopped
About 8 cups fresh brocolly roughly chopped
Chopped fresh parsley (3 tbsp), if use dry then 1 tbsp
Chopped Fresh sage (1 tsp.), if use dry (1/2 tsp.)
4 chicken boullion cubes
3 tbsp. Butter + 2 Tbsp Butter
1 cup white wine (1/2 cup and 1/2 cup)
4 tbsp. Flour
4 cups milk
2 tbsp. Minced garlic
2 cups sharp chedder shredded
Salt and pepper to taste
Directions:
In large stock or soup pot melt 3 tbsp. butter, add carrots, onions, celery and cook about 6 min until onions are tender. Add broccoli and squash, saute on med-high for about 4 more min until veggies are tender. Add 1/2 cup wine, boullion, herbs, and some pepper, simmer about 5 min on hi. Add 8 cups of water, let simmer.
In the meantime, make a roux. Melt 2 tbsp. Butter and saute the garlic on med. Heat. Turn to high, Add flour, and remaining 1/2 cup wine, whisking to incorporate, once mixed, quickly add milk and whisk on medium to medium high until thick. Add cheddar cheese. And stir to melt. Turn off heat to roux/cheese sauce.
Add roux to simmering soup. Stir until combine.
Serve hot.
Feel free to top with shredded cheese, croutons, or spring onions. I usually take some bread, spread some butter or olive oil on both sides, add salt and pepper then broil it until crisp. I break them up and use those as toppings.
