Directions:
- Heat oil and butter in a soup pot and sauté onion and garlic until soft.
- Add apples and parsley, cook 3 min, then add stock, juice, salt and pepper.
- Bring to a boil, cover and cook on low heat for 15-20 min until apples are tender.
- Cool slightly, then purée until smooth with an immersion blender or food processor (use caution, because hot soup can expand and splatter when pureed).
- Return soup to pot and add heavy cream and cheeses. Heat until cheese is melted, but do not boil. Season to taste.
- Garnish with fresh parsley and cracked black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 789.61 Kcal (3306 kJ) | ||
| Calories from fat | 247.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.51g | 42% | |
|---|---|---|---|
| Cholesterol | 70.39mg | 23% | |
| Sodium | 19381.03mg | 808% | |
| Potassium | 240.09mg | 5% | |
| Total Carbs | 91.88g | 31% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 12.38g | 25% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 0.6mg | 4% | |
| Calcium | 300.2mg | 30% | |
| Amount Per 100 g | |||
| Calories | 241.19 Kcal (1010 kJ) | ||
| Calories from fat | 75.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.4g | 42% | |
|---|---|---|---|
| Cholesterol | 21.5mg | 23% | |
| Sodium | 5920.13mg | 808% | |
| Potassium | 73.34mg | 5% | |
| Total Carbs | 28.07g | 31% | |
| Sugars | 1.38g | 18% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 3.78g | 25% | |
| Vitamin C | 5.8mg | 32% | |
| Iron | 0.2mg | 4% | |
| Calcium | 91.7mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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