Today I am very pleased to be taking part in Susan Wiggs' blog tour for her brand new book Family Tree! It was released yesterday & to celebrate I have the recipe for Cheddar Bee Soup, taken from the book! So have at it, and I'd love to see the outcomes if you give this fabulous recipe a go!
l 1 Tablespoon butter plus 1 Tablespoon olive oil
l 1 small onion, diced
l 1 rib celery, diced
l 1 carrot, scrubbed and diced
l 1 medium sweet potato, peeled and diced
l 1 clove garlic, minced
l 1 tart apple, such as Granny Smith, diced
l 1-2 potatoes, diced
l 1 sprig fresh thyme
l 1 bottle of beer (use a good microbrew from Vermont)
l 1/2 cup cider, fresh or hard, your choice
l 1 quart vegetable or chicken stock
l 1 cup shredded Vermont sharp cheddar cheese
l 1 cup half-and-half or cream (reserve a small amount for making the creme fraiche)
l Salt and pepper to taste
l Diced apples and creme fraiche* for garnish.
*To make creme fraiche, thin a bit of Greek yogurt with half-and-half or cream to get a drizzling consistency.
Warm the butter and olive oil in a heavy-bottomed pan. Saute the onion for about 5 minutes, followed by the rest of the vegetables, including apple and thyme. When slightly caramelized, add the beer and bring to a low boil. Add the stock and bring to a simmer. Cover and simmer for about thirty minutes, until the vegetables are tender. Puree in a blender. Safety note–place the blender in the sink if the cord reaches, and cover the carafe with a plastic bag before turning it on, so you don’t get splattered. If the carafe is small, do this in batches. Then, with the blender on low, add the shredded cheese a bit at a time. Return the puree to the pot and whisk in the cream. Don’t let it boil. Add salt and pepper if needed.
Serve with finely diced apples and a drizzle of creme fraiche.
Source: Adapted from Hampton Winds restaurant at Northampton Community College