Duchess Goldblatt Vegetable Soup

This (sorta) low-fat, (your choice) alcohol-free soup is (slurp, slurp) delicious and (depending how many sit-ups you do) slimming. Duchess Goldblatt? She lives in the National Gallery in Washington, DC and in Crooked Path, NY. And if you know nothing more about her ... Your loss! 

Duchess Goldblatt Vegetable Soup:

⅓ c. (80 mL) butter

1 c. (250 mL) finely chopped carrots

1 c. (250 mL) finely chopped celery

1 small onion, finely chopped

¾ c. (180 mL) all-purpose flour

4 c. (1 L) chicken stock

4 c. (1 L) milk (I use reduced-fat milk) 

16 oz. (500 g) aged cheddar, in small cubes (see Note)

Chopped fresh parsley, as garnish

In large, heavy-based saucepan, melt butter over medium heat. Cook carrots, celery, and onion, stirring often for 5 min. or until tender. Gradually add flour, stirring until blended. Whisk in milk and stock, bringing just to the boil. Reduce heat to medium-low, stirring until thickened. Remove from heat, stirring in cheese until melted. Garnish with a sprinkle of parsley. Serves 10.

Note: This is a family-sized soup. Considering the cost of cheddar, you may want to cut the measurements in half. If you do that, use about 2-½ (40 mL) tbsp. butter and ⅓ c. (80 mL) plus 1 tbsp. (15 mL) flour.