A deliciously rich, creamy, cheesy soup that will warm you from head to toe.
RECIPE INGREDIENTS: | |
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 |
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.
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