ROASTED APPLE AND AGED WHITE CHEDDAR POTATO SOUP
Unique and delicious
Provided by barbara lentz
Categories Cream Soups
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven 400 degrees. Spray a large sheet pan with cooking spray. Lay the apples out in a single layer and drizzle olive oil over the apples and season with salt and pepper. Roast the apples for 20 to 30 minutes until browned. Remove from oven and set aside. Meanwhile bring a pot of water to boil and cook the potatoes until fork tender then drain. Set aside.
- 2. In a large pot add the olive oil and saute the onion and garlic for 5 minutes. Add the thyme, rosemary, and sage. Pour in the chicken broth and apple juice. Bring to a boil. reduce to a simmer. Stir in the apples.
- 3. Remove from heat and with an immersion blender. Blend until smooth. In a separate pan add the butter and let it melt. Stir in the flour and cook until browned about 5 minutes. Slowly pour in the heavy cream and heat to boiling then reduce the heat to low and let thicken. Add the shredded cheese and let it melt. Stir in the mustard
- 4. Pour the cheese mixture into the blended mixture. Stir in the potatoes. Taste and season with salt and pepper. Drizzle a couple of dots of Olive oil for serving
CHEDDAR CHEESE POTATO SOUP
Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.
Provided by Taste of Home
Time 45m
Yield 10-12 servings (about 2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.
Nutrition Facts : Calories 387 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 985mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
ROASTED APPLES
Roasted apples recall homemade applesauce but don't require a turn through a food mill.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Combine sugar and cinnamon in a medium bowl. Add apples, and toss to coat. Spread apples in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until tender but firm, 30 to 35 minutes.
ROASTED APPLE, ONION, AND POTATO SOUP
Roasting the apples brings out their natural sweetness while adding a smoky flavor to this soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Toast the fennel seeds in a small dry skillet over medium heat, shaking, until aromatic. Transfer the toasted seeds to a spice mill, and grind to a fine powder. Reserve 1 1/2 teaspoons of the ground fennel. (Any remaining ground fennel may be saved in an airtight container.)
- Heat oven to 450 degrees with rack in center. Spray a 9 by 12 3/4 by 2 1/2-inch roasting pan with cooking spray. Arrange the onions and the potatoes in pan. Core 2 apples, and add to pan. Spray onions, potatoes, and apples with cooking spray, and sprinkle with the cumin, reserved fennel, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast 25 minutes. Remove apples from pan, and let cool. Using a spatula, turn vegetables over, and continue to roast, 25 to 40 minutes, or until onions are tender when pierced with a knife.
- Set aside 2 cooked potato quarters and 2 cooked onion quarters; cut into bitesize chunks, and reserve. Transfer remaining onions and potatoes to a food processor. Add 1/2 cup of chicken stock to pan; place over medium-high heat. Scrape up any cooked-on bits with a wooden spoon, and add the warm liquid to food processor. Add 1 1/2 cups stock to processor. Puree until smooth. Transfer puree to a stockpot. Remove peel from 2 cooked apples. Add the flesh to food processor. Add 1 1/2 cups stock, and puree until smooth. Transfer to the stockpot, stir, and warm over medium heat. (If soup is too thick, add the remaining 1/2 cup stock, and warm.) Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile, peel and core the remaining apple; cut into 1/2-inch chunks. Spray a skillet with cooking spray. Cook over medium high heat, 8 to 12 minutes, until chunks are golden brown.
- To serve, add apple, potato, and onion chunks to soup, and warm over medium heat. Season to taste. Sprinkle with tarragon.
Nutrition Facts : Calories 173 g, Cholesterol 1 g, Fat 1 g, Fiber 5 g, Protein 6 g, Sodium 538 g
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