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unsalted butter leeks carrot celery flour chicken stock light cream Vermont sharp mustard Worcestershire sauce salt cayenne pepper apples
Viewed: 73 - Published at: 2 years agoIngredients
- 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
Method
- Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and 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.
- 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.
