Cheese Soup

2 tablespoons unsalted butter
5 ounces small diced onion (approximately 1 cup)
5 ounces small diced carrot (approximately 1 cup)
5 ounces small diced celery (approximately 1 cup)
1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
3 tablespoons all-purpose flour
1 quart chicken broth, heated to a simmer
1 tablespoon minced garlic
1 bay leaf
1 cup heavy cream
10 ounces Fontina, shredded
1 teaspoon Marsala wine
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon white pepper

Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.

Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.

Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender (allow to cool for 5 minutes first) or in a conventional blender. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.