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Vermont Cheddar Cheese Soup

2 cups (1/2 liter) shredded Cheddar cheese
3 tablespoons (45 ml) butter
4 scallions (including some of the green parts), chopped
1 small onion, chopped
1 rib celery, chopped
3 tablespoons (45 ml) flour
1/8 teaspoon (1/2 ml) grated nutmeg
1/8-teaspoon (1/2 ml) pepper
2 cups (1/2 liter) chicken broth
1-quart (1 liter) milk
1-teaspoon (5 ml) salt
1 tablespoon (15 ml) Worcestershire sauce

In a large pot, melt the butter.  Add the scallions, onion and celery. Cook
until the onion softens.  Sift in the flour, nutmeg and pepper and cook for 2
or 3 minutes longer.  Gradually stir in the broth.  Bring the mixture to a
boil and simmer for 15 minutes.  Cool the mixture slightly. Strain into a
bowl and return it to the pan. Add the milk and bring the soup just to a
boil.  Gradually add the cheese, stirring to melt each batch before adding
more.  Return the soup to a boil, stirring often.  Taste for seasoning, and
add salt and Worcestershire.


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