Tuesday, December 6, 2011

Vermont Cheddar Soup

This is another recipe that I made to mimic a recipe from our local restaurant that changes its menu weekly.  This soup was not exactly right but it was still very delicious.  This recipe is from FamilyFun.com.  If I make it again, I will leave out the apples.

Vermont Cheddar Soup


1/2 cup (1 stick) unsalted butter, divided
3 small leeks, light green and white parts 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 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper
Cayenne pepper to taste
1 Pippin or Machintosh 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.  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.

5.  Melt the remaining 2 tablespoons of butter in a small skillet.  Saute the apple pieces until they start to turn brown, about 3 minutes.  Ladle the soup into bowls.