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California Cheddar & Apple Soup




Source of Recipe


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List of Ingredients




2 T Butter
4 C peeled, cored and chopped Granny Smith Apples
1 C peeled and diced Russet Potatoes
1/3 C diced Celery
1/2 C diced Onions
1/4 t dried Thyme
1/4 C dry Wwhite Wine or Chicken Broth
4 C Chicken Broth
3 C shredded White Cheddar Cheese (about 3/4 #)
1/2 t Salt
1/4 t ground Nutmeg
1/4 C Heavy Cream
thinly sliced Apples for garnish
pinch of Nutmeg for garnish



Recipe



In a large saucepan, heat butter and saute the apples, potatoes, celery, onions and thyme for 10 minutes or until translucent. Add white wine or broth to deglaze pan and then add remaining broth. Cover, simmer 30 minutes. Transfer to blender and puree until smooth. Over medium heat, reheat the soup and add the cheddar cheese, salt, pepper, nutmeg and cream. Stir well and cook until cheese is melted and soup is hot, but do not boil. Garnish with apple slices and pinch of nutmeg.
Serves 4.