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Vermont Cheddar Cheese Soup

Submitted by: Mary on 08/21/2005
1831 views
2.76 avg rating
189 votes
 
 
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Ingredients

1/2 C 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 stalks, finely chopped
4 C Chicken stock
5 t Xanthan gum
1 C Heavy cream
1/2 lb Vermont sharp cheddar, shredded
1 t Dry mustard
1 t Worcestershire sauce
Salt and pepper
Cayenne pepper to taste
1 Pippin (or Macintosh) apple, peeled, cored and finely diced

Directions

Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and saut

Servings

4

Calories

5

Time to prepare

25 minutes

Difficulty

Easy
 

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