Vermontcheddarbisque Recipes

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GARLICKY CHEDDAR CHEESE BISQUE



Garlicky Cheddar Cheese Bisque image

I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 17

1 tablespoon butter
1 tablespoon canola oil
1 medium leek (white portion only), sliced
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped peeled parsnip
1 teaspoon salt
1/2 teaspoon pepper
6 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
2/3 cup dry white wine
2 tablespoons cornstarch
1/4 cup cold water
1 can (12 ounces) evaporated milk
2 cups shredded sharp white cheddar cheese
Crushed baked pita chips
Minced fresh parsley

Steps:

  • In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer., Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Meanwhile, in a small bowl, mix cornstarch and water until smooth., Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.

Nutrition Facts : Calories 320 calories, Fat 19g fat (12g saturated fat), Cholesterol 68mg cholesterol, Sodium 1307mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 13g protein.

VERMONT CHEDDAR PIE



Vermont Cheddar Pie image

Make and share this Vermont Cheddar Pie recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

2 -3 cups diced, par-boiled potatoes
1/2 cup chopped onion
1 teaspoon salt-free lemon & herb seasoning
1/2 teaspoon garlic powder
3/4 cup chopped steamed spinach
1/4 cup freshly-grated romano cheese
1/2 cup white cheddar cheese
2 eggs
1/2 cup low-fat milk
parsley flakes
paprika
1/3 cup feta cheese

Steps:

  • Grease a glass pie plate.
  • Combine potatoes and ¼ cup onions, press into pie plate as crust.
  • Sprinkle with lemon/herb seasoning and garlic powder.
  • Carefully put a layer of spinach and crumbled feta cheese into the crust, and then top with Parmesan then cheddar cheese.
  • Combine eggs, milk, and pour carefully over cheeses.
  • Garnish pie: make a small circle of ¼ cup onions in center of pie; sprinkle parsley flakes in a larger circle around the onions; sprinkle paprika in a larger circle around parsley flake circle.
  • Bake at 350F for 1 hour.

Nutrition Facts : Calories 158, Fat 8.2, SaturatedFat 4.8, Cholesterol 85.7, Sodium 243.1, Carbohydrate 12.1, Fiber 1.4, Sugar 2.5, Protein 9.1

VERMONT CHEDDAR SOUP



Vermont Cheddar Soup image

Make and share this Vermont Cheddar Soup recipe from Food.com.

Provided by Member 610488

Categories     Cheese

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter, divided
3 small leeks, light green and white part only, cleaned and finely chopped
1 medium carrot, peeled and finely chopped
2 medium celery ribs, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock or 4 cups vegetable stock
1 cup half-and-half or 1 cup light cream
1/2 lb vermont sharp cheddar cheese, shredded
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
salt and pepper, to taste
cayenne pepper, to taste
3 apples, peeled, cored and finely diced

Steps:

  • Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and sauté until tender or about 3 minutes. Sprinkle the flour over the vegetables and stir for 3 minutes, making sure to cook the flour evenly.
  • Add the chicken stock slowly, whisking to evenly combine. Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.
  • Puree the soup in a blender, food processor or with a handheld mixer. Strain into a clean saucepan. Bring to a simmer.
  • Add the half-and-half, cheese, mustard and Worcestershire sauce. Stir until the cheese is melted. Season to taste with salt, pepper and cayenne pepper. Keep warm.
  • Melt the remaining 2 tablespoons of butter in a small skillet. Saute the apple pieces until they start to turn golden brown and soft, about 3 minutes. Ladle the soup into bowls and garnish each serving with a large tablespoon of the sauteed apple mixture.

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