Cheddar Soup

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Cheddar Soup

 

2 celery stalks, cut into 1/2-inch dice

2 medium carrots, peeled and cut into 1/2-inch dice

1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice

1 tablespoon vegetable or olive oil

5 cups broth

1 medium baking potato, peeled and cut into 1-inch cubes

1/2 pound Cheddar, preferably white, grated (2 cups)

1 teaspoon Worcestershire sauce (veg style)

 

In a large saucepan, cook the celery, carrots, and apple in the oil over

medium heat until softened, 7 to 8 minutes. Add the broth and

potatoes; cover. Heat to boiling. Reduce heat to low, cover, and cook

until the potatoes are tender, about 15 minutes.

 

Puree the soup in a blender or food processor. Return to saucepan and

whisk in the Cheddar and Worcestershire. Season to taste with salt.

Serve with croutons or crusty bread. Yield: 4-6 servings.

 

CALORIES 281 (1% from fat); FAT 18g (sat 10g); CHOLESTEROL 48mg; CALCIUM 364mg;

CARBOHYDRATE 15g; SODIUM 713mg; PROTEIN 15mg; FIBER 3g