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This soup is a decadent comfort food! This rich soup is perfect after a cold, long day. Serve it in a bread bowl for even greater indulgence. Garlic steamed veggies on the side nicely round out the meal. You could reduce the liquids and make fondue as well.
What You Need:
2 TBSP canola oil
3 medium Granny Smith apples, peeled, cored, and chopped
1 potato, peeled and chopped
1 stalk celery, chopped
1/4 C onion, chopped fine
1/8 tsp. ground thyme
1/4 C white wine
5 C chicken broth
4 C Cheddar cheese, shredded
1/2 C heavy cream
1/8 tsp. nutmeg
1/8 tsp. pepper
How to Make It:
Heat the oil to hot but not smoking in a large soup pot over medium heat.
Place the apples, potato, celery and onion into the hot oil.
Cook together for 5 minutes.
Stir in the thyme and continue cooking an additional 5 minutes.
Pour the wine into the pot and stir well.
Pour in the chicken broth and continue cooking 35 minutes.
Pour the entire mixture into the blender.
Puree until smooth.
Return the mixture to the soup pot.
Turn heat to lowest temperature.
Stir in the cheese and cream.
Sprinkle with the nutmeg and pepper.
Continue cooking on low until heated through about 15 minutes.
Be careful not to being the soup to a boil or the cheese and cream will curdle.
Serves 8
This soup does wonders on a cold winter day. Serve it with a sandwich for a full and delicious meal.
http://www.flickr.com/photos/conlad/ / CC BY 2.0
Originally posted 2008-11-08 20:02:52.
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