Cheddar-Apple Soup
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.
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INGREDIENTS
Nutrition- 3tablespoons butter
- 1
- 1
- 1
- 2tablespoons flour
- 1 1⁄2cups chicken broth
- 1cup apple juice
- 2cups half-and-half
- 1⁄2cup whipping cream
- 1dried bay leaf
- 1tablespoon apple juice concentrate
- 1dash cinnamon
- 1dash cayenne pepper
- 3
- 1teaspoon salt
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DIRECTIONS
- 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.
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