There is nothing as comforting as a warm bowl of soup on these cooler fall days of October. What better time for an apple soup when fresh apples are aplenty.
This rustic Apple Cheddar Soup bursts with tangy apple, sweet leeks and sharp aged cheddar.
Apple Cheddar Soup Recipe
Ingredients:
2 tbsp (30 mL) butter
3 apples (McIntosh or Cortland), peeled, cored and chopped
1 cup (250 mL) chopped leeks (white and light green parts only)
1 cup (250 mL) chopped celery
1 cup (250 mL) chopped carrots
1 tbsp (15 mL) chopped fresh thyme
1 tbsp (15 mL) chopped fresh rosemary
1/2 tsp (2 mL) fresh cracked pepper
2 cups (500 mL) water
2 cups (500 mL) apple juice
2 cups (500 mL) packed grated extra old cheddar **
1 cup (250 mL) 1% milk
Directions:
-In large saucepan over medium-high heat, melt butter.
-Then add apples, leeks, celery, carrots, thyme, rosemary and pepper. Cook until vegetables begin to soften, stirring often, about 10 minutes.
- Add water and apple juice; bring to simmer and cook, until vegetables are very tender, about 30 minutes.
- Working in batches, purée the soup in a blender until smooth.
- Return soup to pot and over medium heat whisk in grated cheddar until dissolved. Gently whisk in milk and warm through (do not boil again).
Recipe makes 6 servings.
** For the extra-old cheddar I use the 2 year old Île-aux-Grues Cheddar
Serve with a slice of crusty bread and a green salad for an easy meal.
Recipe source: Ontario Apple Growers
