Vermont Cheddar Cheese Soup

• 2 cups shredded Cheddar cheese
• 3 tablespoons butter4 scallions (including some of the green parts), chopped
• 1 small onion, chopped
• 1 rib celery, chopped
• 3 tablespoons flour
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon pepper
• 2 cups chicken broth1 quart milk
• 1 teaspoon salt
• 1 tablespoon 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.