I have to admit I am weak when it comes to walking by a new cookbook or cooking magazine. However, I have come to learn that only a few full publications are actually shelf-worthy material. While perusing the Costco book collection a few months ago "the Vermont Farm Table Cookbook" caught my attention. I recognized the author, Tracy Medeiros, from her previous publication "Dishing Up Vermont" and was intrigued by the shared appreciation of Vermont products and homegrown recipes that the book was based on. All of the recipes come from the farmers, food producers and local chefs themselves, with an emphasis on the value of knowing and supporting the farm that food comes from. The book takes this appreciation one step further, entrusting the producer of the foods to also know how best these foods are prepared. I have yet to find a recipe that my family and I haven't loved. Kudos to Ms. Medeiros for capturing the spirit and taste of Vermont in an affordable and thorough compilation of recipes directly from the heart of Vermont's farm tables.
One particular favorite that works well with all of this rainy weather is Tracey's version of the Vermont Cheddar Soup from Simon Pearce. Delicious savory flavors combine with Vermont Sharp Cheddar (I go for the Cabot Seriously Sharp Hunter's Cheddar!) for an explosion of homegrown flavors in a staple comfort food. As a Mom, I went the extra distance to add the "hidden" nutrition of fresh broccoli and found my children were actually arguing over who had the most broccoli in their bowl (this has never happened before at my table!). Here is the recipe, I recommend it highly as well as this cookbook - a good summer find that will be a great resource all year round.
Vermont Cheddar Soup
SERVES 6 AS A FIRST COURSE
1/2 cup grated carrots
1/2 cup minced celery
8 tablespoons (4 ounces) unsalted butter
1 smmall onion, finely chopped
1 teaspoon chopped fresh thyme
1 bay leaf
1/2 cup all-purpose flour
4 cups chicken or vegetable stock, hot
12 ounces etra-sharp Vermont cheddar cheese, shredded (3 cups)
1 cup half-and-half, plus extra as needed
Kosher salt and freshly ground pepper
Chopped fresh parsley
Worcestershire sauce
Simon Pearce
One particular favorite that works well with all of this rainy weather is Tracey's version of the Vermont Cheddar Soup from Simon Pearce. Delicious savory flavors combine with Vermont Sharp Cheddar (I go for the Cabot Seriously Sharp Hunter's Cheddar!) for an explosion of homegrown flavors in a staple comfort food. As a Mom, I went the extra distance to add the "hidden" nutrition of fresh broccoli and found my children were actually arguing over who had the most broccoli in their bowl (this has never happened before at my table!). Here is the recipe, I recommend it highly as well as this cookbook - a good summer find that will be a great resource all year round.
Vermont Cheddar Soup
SERVES 6 AS A FIRST COURSE
1/2 cup grated carrots
1/2 cup minced celery
8 tablespoons (4 ounces) unsalted butter
1 smmall onion, finely chopped
1 teaspoon chopped fresh thyme
1 bay leaf
1/2 cup all-purpose flour
4 cups chicken or vegetable stock, hot
12 ounces etra-sharp Vermont cheddar cheese, shredded (3 cups)
1 cup half-and-half, plus extra as needed
Kosher salt and freshly ground pepper
Chopped fresh parsley
Worcestershire sauce
- Bring a medium saucepan of water to a boil, add the carrots and celery, and cook for 30 seconds. Drain well and set aside.
- Melt the butter in a large saucepan over low heat. Add the onion, thyme, and bay leaf, increase the heat to medium-high, and cook until the onion is translucent.
- Reduce the heat to low, add the flour, and cook, stirring, for 2 minutes. Turn the heat to medium-high and cook until the roux bubbles. Add the stock 1 cup at a time, making sure the liquid is at a boil the entire time, and whisk until smooth.
- Add the cheddar cheese to the soup in two batches and stir until the cheese has melted. Add the half-and-half, carrots, and celery, if necessary, add extra half-and-half to thin the soup to the desired consistency. Remove the bay leaves and season with salt and pepper to taste. Garnish with parsley and a drizzle of Worcestershire sauce, if desired, and serve.
Simon Pearce