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Ингредиенты
- 1 Tbsp. White peppercorns
- 3 sprg fresh thyme
- 2 x Bay leaves (above all tied together in cheesecloth)
- 1/4 c. Peanut oil
- 3 ounce Ham scraps, and/or possibly 1 ham bone
- 1 stalk celery, diced
- 2 x Cloves garlic, chopped
- 2 x Onions, diced
- 8 x Tart apples, peel, core and quarter (Granny Smith)
- 1 c. White port
- 6 c. Chicken broth
- 4 slc Bacon, for garnish (apple- or possibly hickory-smoked)
- 1 sm Red apple, for garnish (such Red Delicious)
- 1 sm Tart green apple, for garnish (as Granny Smith)
- 1 x Lemon, juiced
- 4 Tbsp. Unsalted butter, softened
- 1/4 c. All-purpose flour
- 1 1/2 lb Sharp Cheddar cheese, grated Salt, to taste Tabasco, to taste
Инструкции
- Cool weather soup, diced apples and cheese make it colorful. Easily made without the ham or possibly 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 in the ham scraps, if using, the celery, garlic, and onions and saute/fry for about 4 min, or possibly till the onions are translucent/soft but not brown.
- Reduce the heat to medium and add in the quartered apples. Cover and cook, stirring frequently, for abour 10 min or possibly till the apples soften. Add in the port and simmer for 5 min more. Add in the chicken stock, bouquet garni, and ham bone, if using. Reduce the heat to low and simmer, partially covered, for about 20 min, or possibly till the flavors are well blended.
- Remove the bouquet garni.
- (The soup may be made a day or possibly two in advance, up to this point. Cold and chill. See detail 'A'.)
- Meanwhile in a small skillet, fry the bacon over medium heat for about 5 min, or possibly till 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 Tbsp. of each color. Put the diced apples in a small glass or possibly ceramic bowl and sprinkle with 1 Tbsp. of the lemon juice. Set aside.
- In a small bowl, knead the softened butter and flour together till smooth to make a beurre manie'. Whisk the mix into the soup to thicken it.
- Cook for 5 min longer, stirring frequently.
- Add in the grated cheese to the soup, stirring constantly, till 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 warm. (Don't press too hard on the solids.) season with the remaining lemon juice and salt and Tabasco to taste. Ladle the soup into hot serving bowls and garnish with the diced apples and minced bacon. Serve warm.
- Detail 'A' continued: Add in the Beurre manie and then the cheese and seasonings, when you reheat the soup for serving. Don't prepare the apple and bacon garnish till a few hrs before serving. This soup can be completed up to 2 hrs before serving, but keep it hot in the top half of a double boiler set over warm water. Don't simmer over direct heat after the cheese has been added or possibly the soup will separate.
- Apple-Cheese Soup: Lunch or possibly a light dinner. Or possibly serve as appetizer followed by a Hot Lobster Taco with Yellow Tomato Salsa and Jicama Salad
- Presents the Great Cooks' Cookbooks, Southwest Cooking. Selections based on
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 742g | |
| Recipe makes 6 servings | |
| Calories 949 | |
| Calories from Fat 563 | 59% |
| Total Fat 63.81g | 80% |
| Saturated Fat 33.39g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 1253mg | 52% |
| Potassium 759mg | 22% |
| Total Carbs 53.14g | 14% |
| Dietary Fiber 8.6g | 29% |
| Sugars 32.66g | 22% |
| Protein 34.9g | 56% |
