Cheddar Soup with Apple
By Marge Perry & David Bonom
This rich soup makes a hearty and satisfying main course; accompany it with a crisp green salad and a loaf of crusty bread.
INGREDIENTS
- All Purpose Flour
- apple cider
- carrots
- chopped thyme
- Dijon Mustard
- heavy cream
- Low-sodium chicken broth
- medium onions
- red or green apple
- Salt
- sharp cheddar cheese
- unsalted butter
- Worcestershire sauce
DIRECTIONS
- Melt the butter in a 4-quart saucepan over medium heat. Add the onion, carrot, celery and thyme and cook, stirring occasionally, until soft but not brown, 10-12 minutes. Stir in the flour and cook 3 minutes. Whisk in the broth, cider and Worcestershire sauce
- Transfer the soup to a blender and puree. Return to the saucepan and stir in the heavy cream and mustard and heat over medium until hot, about 3-4 minutes. Add the cheese and salt and stir until melted and smooth. Divide among bowls and garnish with chopped apple.
