Apple And Cheddar Soup With Roasted Apple Garnish Recipe

Roasted apple garnish: Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil or parchment paper.

Combine the apples, butter, lemon juice, sugar and cinnamon in a mixing bowl; spread the mixture in a single layer on the baking sheet. Roast for 20 to 30 minutes or until golden brown. Set aside.

Soup: Combine the butter, onion, garlic and salt in a large saucepan over medium heat; cook, stirring occasionally, for about 7 minutes, until the onion is translucent.

Add the celery to the onion mixture and cook for 5 minutes, stirring occasionally, then add the flour, thyme, cinnamon, allspice, cayenne pepper, nutmeg and cloves, stirring to combine. Cook, stirring frequently, for 2 minutes, until the mixture has thickened and is light brown.

Add the cider, water and potatoes; cook for 10 minutes, until the potatoes are almost cooked through yet still a little firm. Add the apples and cook for 10 to 15 minutes, until the apples and potatoes are soft. Remove from the heat.

Add the half-and-half and heavy cream. Use an immersion blender to puree the soup in the saucepan until it is smooth, or transfer in batches to a food processor and puree until smooth.

Stir the cheese into the finished soup, making sure it has melted. Taste and add salt as needed; divide among individual bowls and divide the roasted apple garnish among the portions, dropping dollops in the center of each serving. Serve warm.

From: Juliet Mackay-Smith of the Locke Modern Country Store in Millwood, Va.