Apple And Cheddar Soup Recipes

CHEDDAR-APPLE SOUP

Steps:

• 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.

CHEDDAR APPLE SOUP

Steps:

• Melt butter in a stockpot over medium heat; saute onion until tender, about 10 minutes. Sprinkle flour and mustard powder over onion and stir to coat. Cook and stir onion mixture until flour and mustard have dissolved, 1 to 2 more minutes.
• Stir chicken stock into onion mixture until well-blended; add 3/4 the apples. Cover the stockpot with a lid, reduce heat to low, and simmer until soup is thickened and apple is tender, about 10 minutes.
• Stir Cheddar cheese into soup, stirring constantly, until cheese is melted and soup is a silky texture, 3 to 5 minutes.
• Blend soup using a hand blender or transfer soup to a blender, working in batches, until soup is smooth. Stir hot sauce and black pepper into soup. Ladle soup into serving bowls and garnish with remaining 1/4 chopped apple.

APPLE CHEDDAR POTATO SOUP

Steps:

• In large saucepan, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes.
• Stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender.
• Using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. Return to saucepan.
• Over very low heat, stir in cheese and cream.
• In a small bowl, whisk together milk and flour; add to soup and stir. Add nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle.
• Serve.

APPLE-CHEDDAR-SQUASH SOUP

Steps:

• Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
• Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

APPLE-CHEDDAR SOUP

Steps:

• Cook and stir bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. bacon drippings from pan. Add onions and garlic to pan; cook and stir 5 min. or until onions are crisp-tender. Stir in potatoes, cider, thyme and pepper. Bring to boil; cover. Simmer on medium-low heat 15 min. Stir in apples; simmer 5 min. or until potatoes are tender.
• Mix milk and flour in bowl until blended. Stir into soup. Cook 5 to 7 min. or until soup thickens, stirring occasionally. Gradually stir in cheese until melted.
• Transfer soup to blender, in batches; blend until smooth. Serve topped with bacon.