Vermont Cheddar Soup

Name: Vermont Cheddar Soup
Ingredients: 1/2 cup 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 ribs, finely chopped; 1/4 cup all-purpose flour; 4 cups chicken stock or 4 cups vegetable stock; 1 cup half-and-half or 1 cup light cream; 1/2 lb vermont sharp cheddar cheese, shredded; 1 teaspoon dry mustard; 1 teaspoon Worcestershire sauce; salt and pepper, to taste; cayenne pepper, to taste; 3 apples, peeled, cored and finely diced

13 ingredients

5 steps

Ingredients

1/2 cup 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 ribs, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock or 4 cups vegetable stock
1 cup half-and-half or 1 cup light cream
1/2 lb vermont sharp cheddar cheese, shredded
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
salt and pepper, to taste
cayenne pepper, to taste
3 apples, peeled, cored and finely diced

Directions

1

Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and saute 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. Keep warm.
5

Melt the remaining 2 tablespoons of butter in a small skillet. Saute the apple pieces until they start to turn golden brown and soft, about 3 minutes. Ladle the soup into bowls and garnish each serving with a large tablespoon of the sauteed apple mixture.