I have several recipes for Soup. I make Soup often beginning with the change of the weather in Fall. I love Soup!
Cream of Asiago Cheese Soup:
3 C diced Onion
1 C diced Celery
3 C diced Carrot
6 TBS Butter
4 C Diced Potato, skin on.
1 C Dry White Wine
2 C Vegetarian Chicken Broth or Vegetable Broth
2 C Half and Half
2 C Freshly Grated Asiago Cheese
In a Stockpot on medium high heat:
Heat until melted.
Cook for 3 - 5 minutes until tender.
Cover, reduce heat to medium and cook for an additional 20 minutes.
Continue cooking an additional 5 minutes.
Remove from heat.
Use an Immersion Blender and purée the soup, leaving a few chunks.
Serve individual servings topped with additional Shredded Cheese.
Peace in the Kitchen!