Located in the heart of Queche, Simon Pearce is one of my “must visits” every time I am in Vermont. It’s perfect for having a leisurely lunch while overlooking the falls of the Ottauquechee River and its covered bridge and pick up that wedding present you’re already 2 months late on.
Simon Pearce started his glassblowing workshop in Ireland in the early 70s and moved to Vermont in 1981 to seek independence the constraints of European businesses and rising energy costs. The town of Queche, Vermont welcomed him with open arms as he restored The Mill and started his new workshop extracting most of the needed power from hydroelectric turbine on the river.
Visitors can watch glassblowers and potters while waiting for a coveted table for lunch or dinner in the restaurant, which serves its food and libations in glasses and pottery all made by Simon Pearce artisans.
Click below for the recipe for Vermont Cheddar Soup, which is enough of a reason to make a trip to Queche to visit Simon Pearce!
Simon Pearce’s Vermont Cheddar Soup
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
3 quarts chicken stock
2 cloves garlic, minced
6 oz. flour 5 oz.butter
1 cup heavy cream
2 bay leaves
1 lb. grated Cabot Sharp Cheddar cheese
1 cup carrots, grated
1 cup celery, minced
1 small onion, chopped
2 cups half & half
1 teaspoon fresh thyme, finely chopped
Salt & fresh ground pepper
Bring stock to boil. Melt butter in heavy stockpot, add onions & garlic; soften. Add flour to butter & onion mixture. Stir to combine well, turn heat very low. Stirring occasionally, cook about 15 minutes. Add stock 1/3 at a time. Stir with whisk until smooth. Season with thyme, bay leaves, salt and pepper. Cook over low heat, until smooth and creamy. Add grated cheese.
Boil water in separate saucepan, add celery and carrots, cook until just tender. Drain well. Add celery-carrot mixture to large stockpot. Add half & half and heavy cream. Stir well. Serve hot, but do not overheat.