Apple-Cheese Soup

* Exported from MasterCook *

APPLE-CHEESE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

: *bouquet garni:
1 TB white peppercorns
3 sprigs fresh thyme
2 bay leaves
: (tied together in
: cheesecloth)
1/4 c peanut oil
3 oz ham scraps -- and/or 1 ham
: bone
1 stalk celery -- diced
2 cloves garlic -- minced
2 onions -- diced
8 tart apples -- peel, core
: and
: quarter
: (Granny Smith)
1 c white port
6 c chicken broth
4 sl bacon -- for garnish
: (apple- or hickory-smoked)
1 sm red apple -- for garnish
: (such Red Delicious)
1 sm tart green apple -- for
: garnish
: (as Granny Smith)
1 lemon -- juiced
4 TB unsalted butter -- softened
1/4 c all-purpose flour
1 1/2 lb sharp Cheddar cheese --
: grated
: Salt -- to taste
: Tabasco -- to taste

Cold weather soup, diced apples and cheese make it
colorful. Easily made without the ham or bacon. Use
vegetable broth instead of the chicken stock.

To make the soup, in a medium-sized saucepan heat the
oil over medium-high heat. Add the ham scraps, if
using, the celery, garlic, and onions and saute for
about 4 minutes, or until the onions are translucent
but not brown.

Reduce the heat to medium and add the quartered
apples. Cover and cook, stirring frequently, for abour
10 minutes or until the apples soften. Add the port
and simmer for 5 minutesmore. Add the chicken stock,
bouquet garni, and ham bone, if using. Reduce the heat
to low and simmer, partially covered, for about 20
minutes, or until the flavors are well blended. Remove
the bouquet garni.

(The soup may be made a day or two in advance, up to
this point. Cool and refrigerate. See detail 'A'.)

Meanwhile in a small skillet, fry the bacon over
medium heat for about 5 minutes, or until browned and
crisp. Drain on paper towels. Cut into l inch dice and
set aside.

Leaving the skin on, cut the green and red apples into
1/8-inch dice to use for garnish. You will need about
2 tablespoons of each color. Put the diced apples in a
small glass or ceramic bowl and sprinkle with 1
tablespoon of the lemon juice. Set aside.

In a small bowl, knead the softened butter and flour
together until smooth to make a beurre manie'. Whisk
the mixture into the soup to thicken it. Cook for 5
minutes longer, stirring frequently.

Add the grated cheese to the soup, stirring
constantly, until it is melted.

Strain the soup through a fine sieve into the top of
double boiler set over gently boiling water to keep
the soup hot. (Do not press too hard on the solids.)
season with the remaining lemon juice and salt and
Tabasco to taste. Ladle the soup into warm serving
bowls and garnish with the diced apples and chopped
bacon. Serve hot.

Detail 'A' continued: Add the Beurre manie and then
the cheese and seasonings, when you reheat the soup
for serving. Do not prepare the apple and bacon
garnish until a few hours before serving. This soup
can be completed up to 2 hours before serving, but
keep it warm in the top half of a double boiler set
over hot water. Do not simmer over direct heat after
the cheese has been added or the soup will separate.
Recipe By : Dean Fearing, Chef at Turtle Creek (1989)

From: "L. Erickson" <lerickson@inet.Dmcdate: Mon, 14
Oct 1996 18:51:11 -0600



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