Ontario Apple Cheddar Soup
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.
Makes 6 servings.
Variety Tip: For best results, us Ontario McIntosh or Cortland apples.
Ingredients
| 2 tbsp | butter (or 1 tbsp/15 mL of Canola oil) | 30 mL |
| 3 | Ontario apples, peeled, cored and chopped | 3 |
| 1 cup | chopped leeks (white and light green parts only) | 250 mL |
| 1 cup | chopped celery | 250 mL |
| 1 cup | chopped carrots | 250 mL |
| 1 tbsp | chopped fresh thyme | 15 mL |
| 1 tbsp | chopped fresh rosemary | 15 mL |
| 1/2 tsp | each salt (optional) and fresh cracked pepper | 2 mL |
| 2 cups | water | 500 mL |
| 2 cups | apple juice | 500 mL |
| 2 cups | packed grated extra old cheddar | 500 mL |
| 1 cup | 1% milk (or evaporated fat free milk) | 250 mL |
Directions
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).
Per serving (using 1% milk):
About 220 cal, 13 g pro, 7 g total fat (4 g sat. fat), 29 g carb, 5 g fibre, 20 mg chol, 580 mg sodium. %RDI: iron 4%, calcium 20%, vit A 90%, vit C 45%
