I am still waiting for my big winter storm. It has been mostly in the upper 50’s and even has hit the 60’s a few times and well. . .it just doesn’t seem like winter. I am waiting for the whopping “subways-are-stopped-no-one-can-function-everyone-stay-indoors” type storm. And when it hits, I’m making this cheddar cheese soup.
My grandmother used to make cheddar covered apples and so when I first saw this recipe it immediately reminded me of her dish. This is an extremely rich soup and goes perfect with a hearty bread. The apples are a garnish for the top but they are well worth the effort.
You will need:
1/2 cup of unsalted butter
3 shallots, finely diced
1 medium carrot, finely chopped or shredded
2 medium celery stalks, finely chopped
1/4 cup flour
4 cups chicken stock
1 cup light cream
1/2 lb. sharp cheddar cheese, shredded
1 tsp. dry mustard
1 tsp Worcestershire sauce
salt and pepper
1 MacIntosh apple, finely chopped
Directions:
Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the shallots, 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 with a handheld mixer. (You can also use a blender or food processor.) 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.