Prep 10 mins
Cook 40 mins
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!
- 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)
- Tie the first 4 ingredients together ina spice bag-set aside.
- In a large saucepan heat oil over medium heat.
- Add the ham and veggies, saute for 5 minutes.
- Add the apples and cover for 10 minutes, stirring often.
- Add the port and simmer for 5 minutes.
- Add the stock and herb bag, reduce heat to low and simmer for 20 minutes.
- Remove spice bag.
- Meanwhile fry bacon and set aside.
- Mix together in a small bowl the butter-at room temp-and the flour.
- Whisk into the soup.
- Cook for 5 minutes, stirring frequently.
- Add the Cheese, stirring constantly until melted.
- Using a hand held blender"smooth" the soup.
- Taste and adjust with salt if needed.
- Offer crumbled bacon and chives at the table, for garnish.