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Prep Time: 15 Minutes Cook Time: 26 Minutes |
Ready In: 41 Minutes Servings: 6 |
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From . The original recipes calls for two pounds of apples but I liked it better with half that amount. I used a combination of cheeses: medium and sharp Tillamook cheddar, imported English Farmhouse and about one half cup of imported smoked Dorset. I think the smoked cheese really puts this soup over the top. Ingredients:
1 tablespoon extra virgin olive oil |
1 tablespoon unsalted butter |
1 medium yellow onion, chopped |
1 teaspoon garlic, minced |
1 lb braeburn apple, peeled, cored and chopped (or similar apples) |
1 tablespoon chopped fresh parsley, plus extra parsley for garnish |
3 cups vegetable stock |
1 cup quality apple juice |
1 teaspoon salt |
1/2 teaspoon black pepper (i added 1/4 teaspoon white pepper to the soup and used freshly grated black pepper to garnish on top) |
8 ounces medium cheddar, freshly shredded (or mild cheddar cheese) |
4 ounces smoked cheddar cheese, freshly shredded (4 ounces) |
1/2 cup heavy cream |
Directions:
1. Heat oil and butter in a soup pot and sauté onion and garlic until soft.
2. Add apples and parsley, cook 3 min, then add stock, juice, salt and pepper.
3. Bring to a boil, cover and cook on low heat for 15-20 min until apples are tender.
4. Cool slightly, then purée until smooth with an immersion blender or food processor (use caution, because hot soup can expand and splatter when pureed).
5. Return soup to pot and add heavy cream and cheeses. Heat until cheese is melted, but do not boil. Season to taste.
6. Garnish with fresh parsley and cracked black pepper.
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