Apple Cheddar Soup With Bacon Food

APPLE-CHEDDAR SOUP WITH BACON

Steps:

• Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
• Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
• Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

APPLE, SAGE, AND ONION SOUP WITH CHEDDAR-BACON CROUTONS

Steps:

• Heat the butter in a large stockpot or Dutch oven over medium-high heat.
• Add the onions, apples, and 1/2 teaspoon salt and stir thoroughly to coat the onions and apples in the butter.
• Cook, stirring frequently, until the onions and apples are deeply caramelized, and the bottom of the pot is coated with a dark brown crust, about 30 minutes.
• Stir in the chicken broth, beef broth, wine, and bay leaf.
• Bring to a boil and scrape the bottom of the pot with a wooden spoon to loosen the brown crust.
• Simmer for 20 minutes to blend flavors.
• Discard the bay leaf and season with additional salt and freshly ground black pepper.
• Adjust the oven rack to the upper-middle position and heat the broiler.
• Combine the cheese and bacon in a bowl and stir to distribute evenly.
• Place oven-proof soup crocks on a rimmed baking sheet.
• Stir the chopped sage into the simmering broth.
• Fill each crock almost to the top with soup.
• Top each crock with 2 baguette slices and sprinkle with some of the cheese-bacon mixture.
• Place the baking sheet in the oven and broil until the cheese is bubbling and well browned, 2 to 4 minutes.
• Watch the soup carefully, because once the cheese is well browned it will quickly burn.
• Serve immediately.

APPLE, CHEDDAR, AND BACON QUICHE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon.
• Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl.
• Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top.
• Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.

CHEDDAR APPLE SOUP

Steps:

• Melt butter in a stockpot over medium heat; saute onion until tender, about 10 minutes. Sprinkle flour and mustard powder over onion and stir to coat. Cook and stir onion mixture until flour and mustard have dissolved, 1 to 2 more minutes.
• Stir chicken stock into onion mixture until well-blended; add 3/4 the apples. Cover the stockpot with a lid, reduce heat to low, and simmer until soup is thickened and apple is tender, about 10 minutes.
• Stir Cheddar cheese into soup, stirring constantly, until cheese is melted and soup is a silky texture, 3 to 5 minutes.
• Blend soup using a hand blender or transfer soup to a blender, working in batches, until soup is smooth. Stir hot sauce and black pepper into soup. Ladle soup into serving bowls and garnish with remaining 1/4 chopped apple.

APPLE-CHEDDAR SOUP

Steps:

• Cook and stir bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. bacon drippings from pan. Add onions and garlic to pan; cook and stir 5 min. or until onions are crisp-tender. Stir in potatoes, cider, thyme and pepper. Bring to boil; cover. Simmer on medium-low heat 15 min. Stir in apples; simmer 5 min. or until potatoes are tender.
• Mix milk and flour in bowl until blended. Stir into soup. Cook 5 to 7 min. or until soup thickens, stirring occasionally. Gradually stir in cheese until melted.
• Transfer soup to blender, in batches; blend until smooth. Serve topped with bacon.

BUTTERNUT SQUASH SOUP WITH APPLE & SMOKED CHEDDAR

Steps:

• In a large saucepan, heat the olive oil.
• Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes.
• Add the apple cider and cook until syrupy, about 3 minutes.
• Add the butternut squash and chicken stock and bring to a boil.
• Cover and simmer until the squash is very tender, about 40 minutes.
• In a blender, puree the soup in batches.
• Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
• Heat a medium skillet.
• Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes.
• Remove the skillet from the heat. Season lightly with salt and pepper.
• Ladle the soup into bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
• For Vegetarian do not use Chicken broth or stock. Use Vegetable broth.