Best Vermont Cheddar And Ale Soup Recipes

Vermont Cheddar and Ale Soup image

Provided by Food Network

Yield 4 pints

Number Of Ingredients 19

2 tablespoons butter
1 large onion, diced
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
2 tablespoons thyme
1 chef potato, peeled, diced
8 cups chicken stock
1/2 cup butter
1/2 cup flour
12 ounces Otter Creek Copper Ale
4 cups milk
3 tablespoons Dijon mustard
3 dashes Worcestershire sauce
2 dashes hot pepper sauce
1 tablespoon Kosher salt
Freshly ground black pepper
2 cups plus 1 cup Grafton Vermont cheddar cheese
Chopped parsley

Steps:

In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley.

Vermont Cheddar Soup image

Provided by Member 610488

Categories Cheese

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

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.