Serves: 8
Total Calories: 302

2 tablespoons sweet butter
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup fresh dill weed
1/2 cup chopped celery
5 tablespoons unbleached white flour
5 cups chicken stock
3 cups grated Vermont Cheddar cheese
2 cups half and half
salt and freshly ground white pepper
toasted sesame seeds for garnish

Sauté the carrots, onion, dill, and celery in the butter in a large saucepan. Sprinkle in the flour 1 tablespoon at a time, stirring after each addition.

Add the stock. Bring to a boil over medium heat, and cook for about 5 minutes. Strain out the vegetables, purée them in a food processor fitted with a steel blade, then return the puréed vegetables to the stock. Continue to cook over medium heat until the soup boils, then reduce the heat and let it simmer slowly for 15 minutes. Add the grated cheese, stirring constantly with a large wire whisk until it is melted. Slowly add the half-and-half and stir until well blended. Add the salt and pepper to taste. Serve at once garnished with the toasted sesame seeds.

Nutritional Facts:

Serves: 8
Total Calories: 302
Calories from Fat: 213

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Potato Rivel Soup
Cream of Potato and Ham Soup
Savory Mushroom Soup
Brie Soup
Spicy Carrot Peanut Soup
Cream of Broccoli Soup
Tomato Cognac Soup
Champagne Onion Soup
Italian Vegetable Soup
Potage de Vermont
White Bean with Roasted Garlic Soup
Hearty French Market Bean Soup
Corn Chowder
Fresh Corn and She-Crab Chowder
Clam Chowder
Connecticut Coastline Seafood Chowder
Broccoli and Crab Bisque
Turkey, Vegetable, and Bean Chili
Peter’s Red Hot Chili
Lobster Stew
Cape Cod Oyster Stew
Holiday Beef Stew