Recipe: Vermont Cheddar and Crab Soup with Broccoli

VERMONT CHEDDAR AND CRAB SOUP WITH BROCCOLI

"Gentle simmering is key to this Cheddar, crab and broccoli soup created by R. Kent Cummings of North Ferrisburg, VT."

1/2 cup diced onions
1/4 cup butter
1/2 teaspoon white pepper
1 teaspoon sage
1 teaspoon Worcestershire sauce
1/2 teaspoon nutmeg
3 to 6 drops Tabasco sauce
2 tablespoons chopped fresh parsley
4 cups chicken stock
1/4 cup cornstarch dissolved in 1/4 cup water
1/2 cup dry white wine
2 cups milk
2 cups grated Cheddar, sharp or extra-sharp
1 pound crabmeat, preferably fresh or frozen
1 cup broccoli florets, blanched and chilled

Saute onions in butter until soft.

Whisk in all seasonings and chicken stock; simmer 30 minutes.

Add cornstarch mixture, whisking until smooth. Add wine and milk. Bring just to a boil and then simmer, gently.

Add grated Cheddar and continue to simmer until all is smooth, stirring frequently to prevent scorching. Do not boil.

Add crabmeat and broccoli, simmering to heat through.

Makes 6 to 8 servings

Source: Simmering Suppers: Classic and Creative One-pot Meals from Harrowsmith Kitchens by Rux Martin and JoAnne B. Cats-Baril, editors