Perfect for warming tummies after playing outside, this rustic soup bursts with tangy apple, sweet leeks and aged cheddar. Serve with a slice of crusty bread and a green salad for an easy weeknight meal.
- 2 tbsp [30 mL] butter (or 1tbsp/15 mL of Canola oil)
- 3 Ontario apples, peeled, cored and chopped
- 1 cup [250 mL] chopped leeks (white and light green parts only)
- 1 cup [250 mL] chopped celery
- 1 cup [250 mL] chopped carrots
- 1 tbsp [15 mL] chopped fresh thyme
- 1 tbsp [15 mL] chopped fresh rosemary
- 1/2 tsp [2 mL] each salt (optional) and fresh cracked pepper
- 2 cups [500 mL] water
- 2 cups [500 mL] apple juice
- 2 cups [500 mL] packed grated extra old cheddar
- 1 cup [250 mL] 1% milk (or evaporated fat free milk)
In large saucepan over medium-high heat, melt butter. Add apples, leeks, celery, carrots, thyme, rosemary, salt and pepper. Cook, stirring often, until vegetables begin to soften, about 10 minutes.
Add water and apple juice; bring to simmer and cook, until vegetables are very tender, about 30 minutes.
Working in batches, purée soup in a blender until smooth.
Return soup to pot and over medium heat whisk in grated cheddar until dissolved. Gently whisk in milk and warm through (do not boil again).