Apple and Cheddar Soup
- Ready In:
- 41mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, chopped
- 1 teaspoon garlic, minced
- 1 lb braeburn apple, peeled, cored and chopped (or similar apples)
- 1 tablespoon chopped fresh parsley, plus extra parsley for garnish
- 3 cups vegetable stock
- 1 cup quality apple juice
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper (I added 1/4 teaspoon white pepper to the soup and used freshly grated black pepper to garnish on top)
- 8 ounces medium cheddar, freshly shredded (or mild cheddar cheese)
- 4 ounces smoked cheddar cheese, freshly shredded (4 ounces)
- 1⁄2 cup heavy cream
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.
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RECIPE SUBMITTED BY
COOKGIRl
United States