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| Photo Credit: Leah Haydock |
This weekend on the drive through Vermont on the journey home we ended up by Simon Pearce just in time for lunch. Their Vermont Cheddar Soup is delicious and addicting with it's rich and creamy texture and powerful flavor. It is made with Vermont's own Cabot Cheddar Cheese which, is available from Munroe Dairy. If you have ever had the fortune of having the soup before you understand the willingness to wander off the beaten path just a bit to stop in for a bowl of the yumminess and opportunity to wander around the old mill building to watch the glass blowing in progress and listen to the waterfall.
| Simon Pearce |
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| Glass Blowing at Simon Pearce ~ Quechee, VT |
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| Glass Blowing at Simon Pearce ~ Quechee, VT |
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| Photo Credit: MiamiAvocado |
To make it a meal all you need is a nice loaf of crusty bread for dipping and salad of Olivia's Organics Spring Mix lightly dressed with D.E. Vine Honey Balsamic Dressing. The soup is easy enough to make and keeps well in the freezer.
Here is the recipe from the restaurant at Simon Pearce:
Ingredients
3 quarts water
2 cloves garlic, minced
6 oz. flour
2 cloves garlic, minced
6 oz. flour
5 oz.butter
1 cup heavy cream (whole milk can be substituted)
1 cup heavy cream (whole milk can be substituted)
2 bay leaves
1 lb. grated Cabot Sharp Cheddar cheese
1 cup carrots, grated
1 cup celery, minced
1 small onion, chopped
2 cups half & half
1 teaspoon fresh thyme, finely chopped
Salt & fresh ground pepper
1 lb. grated Cabot Sharp Cheddar cheese
1 cup carrots, grated
1 cup celery, minced
1 small onion, chopped
2 cups half & half
1 teaspoon fresh thyme, finely chopped
Salt & fresh ground pepper
Methods/steps
Blanch carrots and celery in boiling water. Drain well and set aside. Bring water to boil. Melt butter in heavy stockpot, add onions & garlic, soften. Add flour to butter & onion mixture. Stir to combine well, turn heat very low. Stirring occasionally, cook about 15 minutes. Add water 1/3 at a time. Stir with whisk until smooth. Season with thyme, bay leaves, salt and pepper. Cook over low heat, until smooth and creamy. Add grated cheese.
Boil water in separate saucepan, add celery and carrots, cook until just tender. Drain well. Add celery-carrot mixture to large stockpot. Add half & half and heavy cream. Stir well. Serve hot, but do not overheat.
Boil water in separate saucepan, add celery and carrots, cook until just tender. Drain well. Add celery-carrot mixture to large stockpot. Add half & half and heavy cream. Stir well. Serve hot, but do not overheat.
Check out the video of the restaurants former Chef Josh Duda making the soup here. In the video he uses chicken stock instead of water which, will add an even deeper flavor the to soup. If you want to keep it vegetarian you can use vegetable stock.
Covered Bridge ~ Rebuilt and open after Hurricane Irene
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