Roasted Apple And Aged White Cheddar Soup Recipes

ROASTED APPLE AND AGED WHITE CHEDDAR SOUP

Steps:

• Toss the apples in the oil, salt and pepper, place in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
• Meanwhile, heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
• Add the garlic and thyme and cook until fragrant, about a minute.
• Add the apples, broth and cider, bring to a boil, reduce the heat and simmer for 15 minutes.
• Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste.
• Puree the soup with a hand blender or in a food processor or blender and enjoy!

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.

ROASTED APPLE & WHITE CHEDDAR SOUP

Steps:

• On a large baking pan, toss together the apples, oil, salt & pepper. Roast them at 400 degrees for 25-30 minutes, or just until slightly golden brown.
• Add the onion to a dutch oven, or other large soup pot. Saute over medium heat, just until tender- about 5-7 minutes. Add the garlic and thyme, and cook for a minute to allow them to release their fragrance.
• Stir in the apples, broth, and cider and bring the mixture to a boil. Reduce the heat to medium low, and simmer for 15 minutes.
• Stir in the milk, cheese, and mustard until the cheese has completely melted and incorporated. Salt & pepper the soup, to taste.
• Use an immersion blender, or an actual blender (just be careful of the steam building up), and completely puree the soup. Ladle into bowls and serve, topped with crumbled bacon, tart chunks of apple, and the optional drizzle of maple syrup.

APPLE CHEESE SOUP

Steps:

• In a large, non-reactive, saucepan over medium-low heat, melt the butter. Add the onions, cook until softened but not browned, about 10 minutes. Add the apple and continue cooking until cooked, but still slightly firm, about 10 minutes more.
• Sift the flour over the onions. Add the nutmeg. Cook and stir with a wooden spoon until the mixture is lightly browned and fragrant, about 4 to 5 minutes. Add the Calvados, if using, and cook to reduce by three-quarters.
• Gradually whisk in the broth until well blended. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 10 minutes. Add the milk, return to just a boil, whisk in cheeses until completely melted. Season with pepper to taste.
• Serve hot, with crumbled bacon on top, and a crusty bread and chutney on the side.