Apple Cheddar Onion Soup, Ala the Orchid |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Absolutely gourmet, especially served in a hollowed-out red Delicious apple, as was done at the Orchid Restaurant in Baltimore, circa 1988. I DON'T usually do the apple thing, though. Just a couple of tips: Don't use frozen apple juice; it's a bit too sweet. Cider is better. Can be made ahead and kept warm in crockpot. Ingredients:
1 large apple, peeled and chopped, macintosh preferred |
1 cup sliced onion (1 large or 2 medium) |
1/2 cup chopped carrot (2 medium) |
1/2 cup chopped celery (2 stalks) |
1/2 teaspoon thyme |
2 bay leaves |
2 tablespoons canola oil or 2 tablespoons butter |
3 tablespoons flour |
2 cups apple cider |
1/2 cup chablis |
little sherry wine |
2 cups milk |
6 -8 ounces shredded cheddar cheese |
1 teaspoon worcestershire sauce |
1/2 teaspoon dry mustard |
white pepper |
Directions:
1. In a 3 quart saucepan, cook apple, onion, carrot, celery, thyme and bay leaves in butter over medium heat 5 minutes or until onion is wilted. Stir in flour until smooth; cook about 2 minutes until bubbly.
2. Stir in apple cider, Chablis, sherry and milk, bring to boil. Immediately reduce heat and simmer 20-25 minutes until slightly thickened and vegs are tender.
3. Add cheese and remaining ingredients. Heat stirring constantly until cheese melts. Do not boil.
4. Remove bay leaves before serving.
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