CHEDDAR-APPLE SOUP
Serve this hearty cheese and fruit soup that's ready in just about an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 390, Carbohydrate 15 g, Cholesterol 95 mg, Fat 3, Fiber 1 g, Protein 14 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 11 g, TransFat 1 g
APPLE-CHEDDAR-SQUASH SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
- Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.
APPLE CHEDDAR SOUP
This light, yet cheesy, soup has the perfect flavor combinations. Apples, Cider, and Cheese! Found it in a Better Homes and Garden Soups & Stews magazine and we enjoy it tremendously BUT, I have found it is much smoother and creamier if I add vegetable broth as a thinner. Di
Provided by Dianne Hocut
Categories Cream Soups
Time 40m
Number Of Ingredients 13
Steps:
- 1. In a saucepan heat butter over medium heat until melted. Add onion; cook until tender, stirring occasionally. Stir in potatoes, cider, thyme, salt, and cayenne. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in the medium chopped apple. Simmer, covered, about 5 minutes more or until potatoes are tender.
- 2. In a small bowl combine milk and flour; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. Gradually add the cheese, stirring until cheese is melted. Thin with vegetable broth if it gets too thick. Top servings with desired garnish and enjoy!
APPLE CHEESE SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
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.
APPLE-CHEDDAR SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 492, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 89 milligrams, Sodium 1098 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 23 grams
APPLE-CHEDDAR SOUP
Make and share this Apple-Cheddar Soup recipe from Food.com.
Provided by loof751
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and dice potatoes. Peel and chop apple.
- In a large saucepan cook onion in butter until tender.
- Stir in potatoes, cider, thyme, salt, and cayenne. Bring to boil, then reduce heat. Simmer, covered, for 15 minutes.
- Add chopped apple. Simmer, covered, 5 minutes more or until potatoes are tender.
- Combine milk and flour. Stir into soup. Cook and stir until bubbly and slightly thickened.
- Slowly add cheese and whisk until cheese is melted.
Nutrition Facts : Calories 288.5, Fat 13.6, SaturatedFat 8.5, Cholesterol 41.6, Sodium 531, Carbohydrate 32, Fiber 4, Sugar 6.6, Protein 11
APPLE CHEDDAR POTATO SOUP
Make and share this Apple Cheddar Potato Soup recipe from Food.com.
Provided by Parsley
Categories Apple
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes.
- Stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender.
- Using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. Return to saucepan.
- Over very low heat, stir in cheese and cream.
- In a small bowl, whisk together milk and flour; add to soup and stir. Add nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle.
- Serve.
Nutrition Facts : Calories 511.4, Fat 35.3, SaturatedFat 19.6, Cholesterol 98.3, Sodium 884.5, Carbohydrate 26.3, Fiber 3.4, Sugar 9.1, Protein 22
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