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1
Melt butter in large heavy-bottomed soup pot over medium heat.
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2
Add onion, carrot, celery, and salt.
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3
Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally.
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4
Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
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5
Gradually add the chicken stock and bring to boil, stirring constantly.
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6
Reduce heat to low and add the garlic and bay leaf.
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7
Cover and simmer for 30 minutes or until vegetables are soft.
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8
Remove bay leaf.
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9
Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*.
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10
Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful.
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11
Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper.
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12
Taste and add additional salt if desired.
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13
If soup is not hot enough, return to a low heat until warmed through.
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14
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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15
Transfer liquid to a blender or food processor and fill it no more than halfway.
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16
If using a blender, release one corner of the lid.
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17
This prevents the vacuum effect that creates heat explosions.
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18
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
