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Pear and Apple Cream Soup with Smoked Ch




Source of Recipe


KSL
Pear and Apple Cream Soup with Smoked Cheddar and Irish Cheese Croutons

http://media.bonnint.net/slc/2494/249431/24943146.jpg?filter=ksl/150x92_crop

Soup


* 3 firm pears: Anjou or Bosc; Peeled and diced
* 3 apples: Golden Delicious or Granny Smith; peeled and diced
* 1 1/2 cups fresh pressed apple cider
* 1 1/2 cups chicken broth
* 3/4 cup half and half
* 7-8 sage leaves, snipped
* 1/8 tsp cinnamon
* Dash nutmeg
* Sea salt and fresh cracked pepper to taste

Croutons


* 6 - 1 inch slices of French bread
* 1/4 cup finely grated smoked cheddar cheese
* 1/4 cup finely grated White Dubliner Irish cheese
* Melted butter
* Sea Sa


Soup

In a large sauce pan, place pears, apples, cider, and chicken stock. Bring to a boil. Cover and reduce to a simmer. Cook about fifteen minutes, or until fruit is tender. Add half and half, cinnamon, nutmeg, and season with salt and pepper. Cook, stirring, for an additional 5-7 minutes, or until fruit is very tender. In small batches puree, soup mixture in a blender until very smooth. Return to saucepan, and stir in sage, keep warm until ready to serve.

Croutons

Brush both sides of bread lightly with melted butter. Sprinkle a small amount of sea salt over one side of bread. Place on a baking sheet. Cook for about six minutes at 400 degrees, turning slices over about half way through cooking time. When lightly brown and crisp, sprinkle a small amount of smoked cheddar or Irish cheese, or a combination of both, over the toasted bread. Place under broiler for 1-2 minutes, or until cheese is melted and bubbling.

Makes 4-6 servings

KSL