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RDJ-- Cheddar Soup, 10-08-09
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RDJ Petite
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Oct 08, 2009 09:00 PDT
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Volume 11 Number 235
US Library of Congress ISSN: 1530-3292
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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 chicken 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
In a large saucepan, cook the celery, carrots, and apple in the oil over
medium heat until softened, 7 to 8 minutes. Add the chicken 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
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