It Was a Cold and Snowy Night...

After being holed up in the house for so long, I had planned on going shopping today. Just something to get out of the house for a while. Unfortunately I heard on the TV this morning that winter weather was expected tonight, so I wanted to make sure that we had something really warm and hearty to eat for supper. I broke out my Savoring the Seasons of the Northern Heartland cookbook by Beth Dooley and Lucia Watson and found a recipe for Wisconsin Cheddar Cheese and Vegetable Soup. I also had a recipe for Apple Pomegranate Cider from my recipe file to try out. Here is the recipe for the soup, which I made some changes to. So I bundled up the munchkin and we went out for a grocery shopping trip. I carried her around in the Baby Bjorn carrier and she got lots of attention from old ladies. :)

Wisconsin Cheddar Cheese and Vegetable Soup

2 Tbs. canola oil
3 leeks, white parts only, sliced and rinsed
1 stalk celery, chopped
1 c. cauliflower florets
2 large russet potatoes, peeled and chopped
1 carrot, peeled and chopped
1/2 lb. sliced low-fat kielbasa or other smoked sausage
2 c. stock
2 c. milk
Salt and Pepper to taste
8 oz. 1/3 less fat cream cheese
2 c. shredded cheddar cheese
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
Hot sauce to taste

Heat the oil in a soup pot over medium heat. Add all of the ingredients ending with the sausage, and saute over medium heat until vegetables begin to soften. Add the stock, milk and salt and pepper. Simmer until vegetables are soft. Remove pot from heat. Cut the cream cheese into smaller pieces, add to pot and stir until melted. Add cheese and stir until it is melted. Add remaining ingredients and stir to combine. Return the soup to low heat until warmed through.

The apple cider was really good, and hit the spot. This is from the Cooking Light November 2007 issue.

Apple and Pomegranate Cider
6 whole cloves
2 (3-inch) cinnamon sticks
1 (3-inch) strip lemon rind
1 (3-inch) strip orange rind
8 c. unfiltered apple cider
1 c. pomegranate juice
3/4 c. fresh orange juice
1/4 c. sugar
1/4 c. fresh lemon juice

I threw all of the ingredients into a crock pot and turned it on high heat for a while. That way it stayed warm through the night without having to keep the stove on.