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Cheddar Cheese and Apple Soup

List of Ingredients




2 T. butter

4 cups peeled, cored and chopped Granny Smith apples

1 cup peeled and diced Russet potatoes

1/3 cup diced celery

1/2 cup diced onions

1/4 tsp. dried thyme

1/4 cup dry white wine or chicken broth

4 cups chicken broth

3 cups shredded white cheddar cheese (about 3/4 lb.)

1/2 tsp. salt

1/4 tsp. ground nutmeg

1/4 cup heavy cream

thinly sliced apples for garnish

pinch of nutmeg for garnich

Method:
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 munutes. 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 in melted and soup is hot, but do not boil. Garnish with apple slices and pinch of nutmeg. Serves 4.


Recipe