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.