Mom's online recipe organizer

Vermont Cheddar Soup

Difficutly: easy
Time: 1 Hour
Portion: 4 servings


\"\" 1/2 cup (1 stick) unsalted butter, divided
\"\" 3 small leeks, light green and white part only, cleaned and finely chopped
\"\" 1 medium carrot, peeled and finely chopped
\"\" 2 medium celery stalks, finely chopped
\"\" 1/4 cup all-purpose flour
\"\" 4 cups chicken stock
\"\" 1 cup half-and-half (or light cream)
\"\" 1/2 lb. Vermont sharp cheddar, shredded
\"\" 1 tsp. dry mustard
\"\" 1 tsp. Worcestershire sauce
\"\" Salt and pepper
\"\" Cayenne pepper to taste
\"\" 1 Pippin (or Macintosh) apple, peeled, cored and finely diced

1. Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and sauté until tender or about 3 minutes. Sprinkle the flour over the vegetables and stir for 3 minutes, making sure to cook the flour evenly.

2. Add the chicken stock slowly, whisking to evenly combine. Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.

3. Puree the soup in a blender, food processor or with a handheld mixer. Strain into a clean saucepan. Bring to a simmer.

4. Add the half-and-half, cheese, mustard and Worcestershire sauce. Stir until the cheese is melted. Season to taste with salt, pepper and cayenne pepper.

5. Melt the remaining 2 tablespoons of butter in a small skillet. Sautee the apple pieces until they start to turn brown, about 3 minutes. Ladle the soup into bowls and garnish each serving with a sprinkling of the sauteed apple.

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