Thursday, September 16, 2010

Cheddar Apple Soup

Mother Nature has definitely turned her thoughts towards autumn, and the air is getting chillier! I picked up our CSA box from "Cooper's CSA Farm & Maze" today and inside were all sorts of delicious vegetables ~ and most notably baby leeks!!! I LOVE the tender flavour of leeks and nothing smells better than sliced leeks sauteing in butter!!! Since we also received carrots, and I have apples from our apple-picking expedition to "Siloam Orchards" on Sunday, I decided to make this fall favourite! Paired with a loaf of warm crusty bread, this makes a delicious cool weather dinner!
1/4 cup unsalted butter
2 small apples, peeled, cored and chopped
1 leek, sliced thinly
1 carrot, diced
1 stalk of celery, diced
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 cups apple cider or juice
1 tsp curry powder
1 tsp ground cumin
Pinch hot pepper flakes
2 cups grated cheddar cheese
1 cup grated Parmesan Reggiano
  • In a large Dutch oven or soup pot, melt the butter over medium-high heat and saute the apples, leeks, carrots and celery until softened.
  • Add flour and stir well to coat the vegetables. Stir in the broth, cider, curry powder, cumin and pepper flakes. Bring to a boil, then reduce the heat to a simmer. Simmer until the apples and vegetables are tender.
  • Using an immersion blender, or in a food processor or blender in batches, puree the soup until smooth. Return to Dutch oven and bring to a simmer.
  • Whisk in the cheeses until melted and soup is smooth.
  • Serve with a warm loaf of crusty bread and ENJOY!

*To properly prepare leeks: Cut off root end and slice leek in half, lengthwise. Under running water, gently rinse to remove all grit that can be trapped in between the layers of the leek. Shake dry and then lay the halves, cut side down and slice!*

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