Prep 10 mins
Cook 40 mins
Interesting recipe clipped from the Dallas Morning News. I haven't made this yet but wanted to make sure I didn't lose.
- 1 tablespoon olive oil
- 1 small onion, peeled and finely chopped
- 1 medium celery rib, finely chopped
- 1 small carrot, peeled and finely chopped
- 1 medium garlic clove, minced
- 2 medium potatoes, peeled and cut into 1/2-inch cubes
- 2 medium granny smith apples, peeled and cut into 1/2-inch cubes
- 3 cups water
- 1⁄2 cup dry white wine
- 1⁄2 teaspoon dried thyme (divided use)
- 3⁄4 teaspoon salt (or as desired)
- 1⁄8 teaspoon fresh ground pepper
- 1⁄8 teaspoon cayenne pepper
- 1 1⁄2 cups cheddar cheese, coarsely shredded
- 1⁄2 cup half-and-half (can use fat-free)
- 2 teaspoons lemon juice
- Heat olive oil over medium heat in a Dutch oven. Add onion and saute until softened. Add the celery, carrot and garlic. Saute about 2 minutes.
- Stir in potatoes, apples, water, wine, 1/4 teaspoons thyme, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer 30 minutes, until the vegetables are very soft.
- Puree the soup in a food processor, adding remaining 1/4 tsp thyme, the cheese and half-and-half. Process until smooth and strain through a sieve. Pour into clean pan and heat over medium-low heat.
- Stir in lemon juice and serve.
This was such an amazing soup! I had a luncheon for some vegetarian friends, and this was the main star. I definately recommend both pureeing & using the sieve as stated, for it has such a delicate consistancy when you do. I used broth in lieu of water to give it a tad more depth. My guests liked it so much that they will use it as a starter for their Thanksgiving dinner.