Vermont Cheddar Cheese Soup
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Recipe Information
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| Name: |
Vermont Cheddar Cheese Soup |
| Submitter: |
ladygorb |
| Category: |
Soups, Chilis & Chowders |
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| Submitted: |
3 Dec 2005 |
| Updated: |
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| Views: |
273 |
| Rating: |
This recipe is unrated. |
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Description:
U.S. State of Vermont traditional food - Over the past 10 years, Cabot, Vermont's Cheese has been awarded every national and international award for its outstanding cheddar cheese. At the 22nd Biennial World Championship Cheese Contest in Green Bay Wisconsin, Cabot was recognized for the "World's Best Cheddar," and their Five Peppercorn Cheese was voted the "Best Flavored Cheese."
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Recipe Ingredients
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- 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
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Recipe Instructions
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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.
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.
Puree the soup in a blender, food processor or with a handheld mixer.
Strain into a clean saucepan. Bring to a simmer.
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.
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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