VERMONT CHEDDAR SOUP
Make and share this Vermont Cheddar Soup recipe from Food.com.
Provided by Member 610488
Categories Cheese
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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. Keep warm.
- 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.
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Cawale Ahmed
[email protected]Overall, I really enjoyed this soup. It's a great comfort food that's perfect for a cold winter day.
Mimi Mima
[email protected]This soup is a bit too salty for my taste. I would use less salt next time.
Satter Mahmud
[email protected]I'm not sure what went wrong, but my soup turned out really watery. I followed the recipe exactly, so I'm not sure what happened.
Virgil's Belair Sr.
[email protected]This soup is a great way to use up leftover vegetables. I always have a few extra carrots and celery in my fridge, and this soup is a great way to use them up.
Technical Kella
[email protected]I love that this soup is made with fresh vegetables. It makes it so much more flavorful.
Queen Ashfaidhy
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and it warms you up from the inside out.
Ale Sandoval
[email protected]I'm not a big fan of beer, but I didn't mind the taste of it in this soup. It was actually quite good.
md salehahmod
[email protected]I made this soup in my slow cooker and it turned out great! It was so easy and convenient.
cinta nzioka
[email protected]I thought the soup was a little too thick. I would add more milk or broth next time.
M Droid
[email protected]This soup is a little bland for my taste. I would add some more spices next time.
Twaha Tasha
[email protected]I love that this soup is made with real cheddar cheese. It gives it a rich, cheesy flavor that is unmatched by other soups.
Audrius Baublys
[email protected]I wasn't sure how the beer would taste in the soup, but I was pleasantly surprised. It added a nice flavor and didn't overpower the other ingredients.
Nozipho Nsibande
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I've made it several times now and it's always a hit.
Innocent Roxas
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it. It's a great soup for a cold winter day.
Ivan Velasquez
[email protected]This soup was a hit with my family! It was cheesy, flavorful, and comforting. I especially loved the addition of the beer, which gave it a nice depth of flavor. I will definitely be making this soup again.