Prep 15 mins
Cook 1 hr
This recipe comes from Betty Crocker's "Why It Works" cookbook that I checked out from the library. Great little book! As always, I will substitute fat free half and half and possibly even delete the whipping cream because I feel that I get similar results while saving myself calories and fat.
- 44.37 ml butter
- 1 large golden delicious apple, peeled, cored, and finely chopped
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 29.58 ml flour
- 354.88 ml chicken broth
- 236.59 ml apple juice
- 473.18 ml half-and-half
- 118.29 ml whipping cream
- 1 dried bay leaf
- 14.79 ml apple juice concentrate
- 0.25 ml cinnamon
- 0.25 ml cayenne pepper
- 709.77 ml sharp cheddar cheese, shredded
- 4.92 ml salt
- In a 4 quart dutch oven, melt butter over medium-low heat. Add apple and onion. Cook 12 to 15 minutes, stirring frequently until soft but not brown. Add carrot and cook 5 minutes more.
- Increase heat to medium. Add flour and cook for 1 minute, stirring constantly, until mixture thickens. Add 1/2 cup of the broth, stirring constantly with a wire whisk until incorporate. Add additional broth, 1/2 cup at a time, until all broth is incorporated. Add apple juice.
- Increase heat to high. Heat soup to boiling, stirring occasionally. stir well and add half-and-half, whipping cream and bay leaf. Reduce heat to medium-low and simmer gently for 15 minutes. Do not let boil or soup may curdle.
- Remove bay leaf. Add apple juice condentrate, cinnamon, and cayenne pepper. Gradually stir in cheese until completely melted and smooth, about 8 minutes.
This is a very good soup! Easy to make too!
Great recipe !! I did halve this since there were 4 of us. Added a dash extra cinnamon, went over real well. Great soup for a cool evening . Made for PRMR tag.