This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Apple Potato and Cheddar Soup
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- #11955
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons vegetable oil
3 medium Granny Smith apples, peeled, cored, and chopped
1 potato, peeled and chopped
1 stalk celery, chopped
1/4 cup finely chopped onion
1/8 teaspoon ground thyme
1/4 cup white wine
5 cups chicken broth
4 cups grated Cheddar cheese
1/2 cup heavy cream
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
diced unpeeled apple (optional)
directions
In a large sauce pot, heat oil. Add apples, potato, celery, onion and thyme. Saute for 10 minutes.
Stir in wine and simmer for 2 minutes. Add broth and simmer for 45 minutes.
In a blender or food processor, puree soup mixture. Return to sauce pot and, over very low heat, stir in cheese, cream, nutmeg and pepper. Cook just until heated through. Do not boil or cheese will curdle.
Ladle soup into serving bowls and garnish, if desired, with diced apples.
added by
funstuff1974
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 22, 2006
This is a soup one craves. I made it two times in two weeks. Where is suggests wine, i instead put 1/4 water. second time, i mashed mixer with potatoe masher instead of processor, results were a heartier soup. I strongly suggest cutting the cheese to two cups and adding butter and water to thin down cheese. first time with 4 cups was so heavy, and so mashed up from processor, i couldn't taste none of the veggies and fruit & spices. i didn't have any nutmeg. i used regular pepper and salted, used some garlic powder. My two friends tried it, one of which is 82 yrs old and has lost his taste, but not for this soup. he really enjoyed it. thanks