It used basic ingredients and came together quite quickly but since I'm not a fan of measuring chopped ingredients, especially for a soup, and I prefer to use Yukon Gold potatoes that hold their shape when cooked (the flour did admirably as a thickener without the added starch of a russet potato), I adapted the ingredients slightly. I also used vegetable stock and omitted the ham to keep it vegetarian.
makes 4-6 servings
2 tbsp olive oil
1 stalk celery, finely chopped
1 medium carrot, finely chopped
1 small onion, finely chopped
1/2 tsp dried thyme or 1 sprig fresh
3 tbsp all-purpose flour
480ml vegetable broth
480ml milk (I use 1%)
2 medium Yukon Gold potatoes (about 400g), peeled and diced
115g sharp cheddar cheese, shredded
salt and pepper
hot pepper sauce to taste (optional)
2 tbsp finely chopped fresh parsley (optional)
For the method and the original Bon Appétit recipe, visit here.
Served alongside was a crisp winter salad dressed with a balsamic-walnut oil vinaigrette, an adaptation of Arugula, Pear, and Walnut Salad from The Best Vegetarian Recipes, by Martha Rose Shulman.