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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe comes from Betty Crocker's Why It Works cookbook that I checked out from the library. Great little book! As always, I will substitute fat free half and half and possibly even delete the whipping cream because I feel that I get similar results while saving myself calories and fat. Ingredients:
3 tablespoons butter |
1 large golden delicious apple, peeled, cored, and finely chopped |
1 medium onion, finely chopped |
1 medium carrot, finely chopped |
2 tablespoons flour |
1 1/2 cups chicken broth |
1 cup apple juice |
2 cups half-and-half |
1/2 cup whipping cream |
1 dried bay leaf |
1 tablespoon apple juice concentrate |
1 dash cinnamon |
1 dash cayenne pepper |
3 cups sharp cheddar cheese, shredded |
1 teaspoon salt |
Directions:
1. 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.
2. 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.
3. 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.
4. Remove bay leaf. Add apple juice condentrate, cinnamon, and cayenne pepper. Gradually stir in cheese until completely melted and smooth, about 8 minutes.
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