APPLE-CHEDDAR SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 492, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 89 milligrams, Sodium 1098 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 23 grams
APPLE, SAGE, AND ONION SOUP WITH CHEDDAR-BACON CROUTONS
This recipe is from the cookbook "Everyday Dining with Wine" by Andrea Immer. An all-American version of the traditional French onion soup, but with Granny Smith apples providing some tart flavor, and Cheddar cheese taking the place of traditional Gruyère. Enjoy!
Provided by - Carla -
Categories Cheese
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 569.9, Fat 27.5, SaturatedFat 12.7, Cholesterol 55.6, Sodium 1952.7, Carbohydrate 56.2, Fiber 4.8, Sugar 10.6, Protein 22.5
BUTTERNUT SOUP WITH CRISPY SAGE & APPLE CROUTONS
The apple and sage contrast beautifully with naturally sweet butternut squash in this low-fat, gluten-free festive dinner party starter
Provided by Sara Buenfeld
Categories Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
- Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp - you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
- Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
- For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
- To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.
Nutrition Facts : Calories 231 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
APPLE, ONION, SAGE AND SOUR CREAM DRESSING
Provided by Robert Farrar Capon
Categories casseroles, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Boil the heart and gizzard in lightly salted water for 30 minutes or until tender. Drain, chop fine and reserve.
- Saute the onions in the butter until slightly softened. Add the apple to the onion and saute briefly, adding sugar to taste.
- Put the apple-onion mixture and the reserved giblets into a large bowl, add the bread, sage, sour cream and salt and pepper and toss to mix thoroughly. Check the seasoning, spoon the dressing into an oven-proof dish and bake at 325-350 degrees for 1 to 1 1/2 hours, basting occasionally with juices from the turkey pan.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 422 milligrams, Sugar 10 grams, TransFat 0 grams
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