 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
Whip up a pot of cheesy goodness and serve with tart apples and a loaf of crusty bread. 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 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. 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.
|
|