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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Interesting recipe clipped from the Dallas Morning News. I haven't made this yet but wanted to make sure I didn't lose. Ingredients:
1 tablespoon olive oil |
1 small onion, peeled and finely chopped |
1 medium celery rib, finely chopped |
1 small carrot, peeled and finely chopped |
1 medium garlic clove, minced |
2 medium potatoes, peeled and cut into 1/2-inch cubes |
2 medium granny smith apples, peeled and cut into 1/2-inch cubes |
3 cups water |
1/2 cup dry white wine |
1/2 teaspoon dried thyme (divided use) |
3/4 teaspoon salt (or as desired) |
1/8 teaspoon fresh ground pepper |
1/8 teaspoon cayenne pepper |
1 1/2 cups cheddar cheese, coarsely shredded |
1/2 cup half-and-half (can use fat-free) |
2 teaspoons lemon juice |
Directions:
1. Heat olive oil over medium heat in a Dutch oven. Add onion and saute until softened. Add the celery, carrot and garlic. Saute about 2 minutes.
2. Stir in potatoes, apples, water, wine, 1/4 teaspoons thyme, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer 30 minutes, until the vegetables are very soft.
3. Puree the soup in a food processor, adding remaining 1/4 tsp thyme, the cheese and half-and-half. Process until smooth and strain through a sieve. Pour into clean pan and heat over medium-low heat.
4. Stir in lemon juice and serve.
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