Apple and Cheddar Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this recipe on the net a few years ago. It reminds me of a soup I had when living in Harvard, Mass. Serve with a salad, hot bread and butter-and white wine! Ingredients:
1 tablespoon white peppercorns |
2 sprigs fresh thyme |
1 sprig fresh rosemary |
2 bay leaves, slightly curmbled |
1/4 cup peanut oil or 1/4 cup canola oil |
4 ounces chopped ham (optional) |
1 stalk celery, diced |
2 onions, diced |
2 cloves garlic, minced |
8 tart apples, peeled,cored and chopped |
1 cup white port or 1 cup white wine |
6 cups chicken broth or 6 cups vegetable stock |
4 tablespoons butter |
1/2 cup flour |
1 1/2 lbs shredded sharp cheddar cheese |
6 slices bacon, cooked and crumbled for garnish |
snipped chives (to garnish) |
Directions:
1. Tie the first 4 ingredients together ina spice bag-set aside.
2. In a large saucepan heat oil over medium heat.
3. Add the ham and veggies, saute for 5 minutes.
4. Add the apples and cover for 10 minutes, stirring often.
5. Add the port and simmer for 5 minutes.
6. Add the stock and herb bag, reduce heat to low and simmer for 20 minutes.
7. Remove spice bag.
8. Meanwhile fry bacon and set aside.
9. Mix together in a small bowl the butter-at room temp-and the flour.
10. Whisk into the soup.
11. Cook for 5 minutes, stirring frequently.
12. Add the Cheese, stirring constantly until melted.
13. Using a hand held blender smooth the soup.
14. Taste and adjust with salt if needed.
15. Offer crumbled bacon and chives at the table, for garnish.
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