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1
Base -- In a large soup pot, add the butter and bring to medium heat and melt.
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2
Then add in the onion, celery, leeks and garlic and coat until slightly tender.
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3
You don't want to brown these.
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4
Just slowly cook, about 8-10 minutes.
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5
Roux and Broth -- Add in the flour, dijon mustard and cook another minute to thicken the vegetables and make a roux, stirring constantly so it doesn't burn.
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6
Add in the wine and whisk in to deglaze the pan and get all the bits if any off the bottom and to thicken the sauce.
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7
Slowly add in the broth and bring to medium high heat.
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8
Cook for 3-4 minutes.
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9
Puree -- Remove from the heat when you do this.
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10
I like to use my immersion blender for this, it is so easy - invest in one, it is so worth it.
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11
But if you don't have one, use your good old fashioned blender.
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12
I puree about half way, I like a little texture to remain in my soup, but also like it creamy.
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13
So puree until it is to the consistency you like, return to the stove and continue to cook on medium heat for another 10 minutes.
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14
Finish -- Add in half of the milk and half of the cream, the cheese (cheddar and parmesan), fresh thyme, and red pepper flakes.
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15
Stir and continue to cook until the cheese has melted.
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16
Continue to add a little milk and cream even amounts until you reach your desired consistency.
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17
I do this because I have found some like their soup thicker, and others thinner, so I just keep adding a little at a time until it is right for you.
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18
Test for Salt and pepper and add in the scallions.
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19
Cook just a couple of minutes more.
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20
Serve -- A large mug or bowl and add some parsley and tomato on top.
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21
ENJOY!
