Cheddar Soup With Granny Smith Apples Recipes

Steps:

• Melt butter in large pan over medium het. Add onions and saute til tender and aromatic, 5 to 7 minutes.
• Sprinkle flour and dry mustard over onions and stir to evenly coat.
• Continue cooking, stirring often for 1 to 2 minutes. Add broth, stirring til well blended.
• Peel, quarter and core 1 of the apples and finely chop it. Add apple to the soup, cover, reduce the heat to low and simmer til soup is thickened and the apple is tender, about 10 minutes.
• Stir in cider and grated cheese and cook a few minutes longer, stirring constantly, til cheese is fully melted. Puree soup in a blender. Stir in a few drops of hot pepper sauce and salt and pepper to taste.
• Quarter and core the remaining apple and cut in 1/2 inch dice. Ladle soup into warmed bowl, sprinkle with diced apple and serve at once. Serves 4 to 6

Steps:

• Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more.
• Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry.
• Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper.
• Serve in soup bowls and garnish with more cheese and the chives if using.

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.

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.