Cheddar Soup With Granny Smith Apples Recipes

APPLE-CHEDDAR SOUP WITH BACON

Steps:

• Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
• Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
• Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

CELERY ROOT SOUP WITH A WHITE CHEDDAR CAP

Steps:

• SOUP:.
• Trim outer layer of celery root, cutting around bulb and leaving center white flesh, and dice.
• Peel, core and seed the apples. Grate apple on a box grater.
• Place a large saucepan over low to medium heat. Add milk, celery root, apples, onion, and potato.
• Bring to a slow simmer and cook 45 minutes, until celery root is fork-tender. (Do not use high heat.).
• Carefully puree soup in a blender until smooth. Strain through chinois or fine mesh strainer.
• Season with salt and white pepper to taste and stir butter into soup.
• CHEDDAR CAP:.
• Place a very clean, small, dry, non-stick pan over medium heat. Add 2 ounces of grated Cheddar, evenly distributed in the pan.
• Cook about 2 minutes on one side and check for color. You want each side to be a crispy golden brown. When the first side is cooked, flip and cook the other side.
• Remove immediately from pan and place onto a cutting board. Using a cup or ring mold, cut cheese into a circular shape. Place round on paper towels to drain.
• GARNISH:.
• Fill a bowl with very cold water and add 1 tsp lemon juice.
• Core the apple and cut into very thin strips, immersing in the cold water.
• Just before serving drain apple strips, dry, toss with the olive oil, lemon juice, and celery leaves.
• TO SERVE:.
• Divide soup into heated serving bowls.
• Top each bowl with a cheddar cap. NOTE: Do not place cap on bowl until just ready to serve.
• Spoon garnish atop cheddar cap and serve.

CHEDDAR-APPLE SOUP

Steps:

• In 4-quart Dutch oven, melt butter over medium-low heat. Add apples and onion. Cook 12 to 15 minutes, stirring frequently, until soft but not brown. Add carrot and cook 5 minutes longer or until carrot just begins to soften. Increase heat to medium. Add flour and cook 1 minute, stirring constantly as mixture thickens. Add 1/2 cup of the broth, stirring constantly with wire whisk to prevent lumps. As soon as broth is incorporated (about 20 seconds), add another 1/2 cup broth and stir again until incorporated. Add remaining broth and the 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 15 minutes. (Do not let mixture boil or soup may curdle.)
• Remove bay leaf. Add brandy, cinnamon and red pepper. Gradually stir in cheese until completely melted and smooth, about 8 minutes. Season with salt and white pepper. Garnish with parsley if desired.

APPLE, SAGE, AND ONION SOUP WITH CHEDDAR-BACON CROUTONS

Steps:

• Heat the butter in a large stockpot or Dutch oven over medium-high heat.
• Add the onions, apples, and 1/2 teaspoon salt and stir thoroughly to coat the onions and apples in the butter.
• Cook, stirring frequently, until the onions and apples are deeply caramelized, and the bottom of the pot is coated with a dark brown crust, about 30 minutes.
• Stir in the chicken broth, beef broth, wine, and bay leaf.
• Bring to a boil and scrape the bottom of the pot with a wooden spoon to loosen the brown crust.
• Simmer for 20 minutes to blend flavors.
• Discard the bay leaf and season with additional salt and freshly ground black pepper.
• Adjust the oven rack to the upper-middle position and heat the broiler.
• Combine the cheese and bacon in a bowl and stir to distribute evenly.
• Place oven-proof soup crocks on a rimmed baking sheet.
• Stir the chopped sage into the simmering broth.
• Fill each crock almost to the top with soup.
• Top each crock with 2 baguette slices and sprinkle with some of the cheese-bacon mixture.
• Place the baking sheet in the oven and broil until the cheese is bubbling and well browned, 2 to 4 minutes.
• Watch the soup carefully, because once the cheese is well browned it will quickly burn.
• Serve immediately.