Roasted Apple And Aged White Cheddar Potato Soup Food

ROASTED APPLE AND AGED WHITE CHEDDAR SOUP

Steps:

• Toss the apples in the oil, salt and pepper, place in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
• Meanwhile, heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
• Add the garlic and thyme and cook until fragrant, about a minute.
• Add the apples, broth and cider, bring to a boil, reduce the heat and simmer for 15 minutes.
• Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste.
• Puree the soup with a hand blender or in a food processor or blender and enjoy!

ROASTED POTATOES AND APPLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed. Whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat. Pour mixture into prepared baking dish.
• Bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes.

APPLE CHEDDAR POTATO SOUP

Steps:

• In large saucepan, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes.
• Stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender.
• Using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. Return to saucepan.
• Over very low heat, stir in cheese and cream.
• In a small bowl, whisk together milk and flour; add to soup and stir. Add nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle.
• Serve.

ROASTED APPLE, ONION, AND POTATO SOUP

Steps:

• Toast the fennel seeds in a small dry skillet over medium heat, shaking, until aromatic. Transfer the toasted seeds to a spice mill, and grind to a fine powder. Reserve 1 1/2 teaspoons of the ground fennel. (Any remaining ground fennel may be saved in an airtight container.)
• Heat oven to 450 degrees with rack in center. Spray a 9 by 12 3/4 by 2 1/2-inch roasting pan with cooking spray. Arrange the onions and the potatoes in pan. Core 2 apples, and add to pan. Spray onions, potatoes, and apples with cooking spray, and sprinkle with the cumin, reserved fennel, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast 25 minutes. Remove apples from pan, and let cool. Using a spatula, turn vegetables over, and continue to roast, 25 to 40 minutes, or until onions are tender when pierced with a knife.
• Set aside 2 cooked potato quarters and 2 cooked onion quarters; cut into bitesize chunks, and reserve. Transfer remaining onions and potatoes to a food processor. Add 1/2 cup of chicken stock to pan; place over medium-high heat. Scrape up any cooked-on bits with a wooden spoon, and add the warm liquid to food processor. Add 1 1/2 cups stock to processor. Puree until smooth. Transfer puree to a stockpot. Remove peel from 2 cooked apples. Add the flesh to food processor. Add 1 1/2 cups stock, and puree until smooth. Transfer to the stockpot, stir, and warm over medium heat. (If soup is too thick, add the remaining 1/2 cup stock, and warm.) Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Meanwhile, peel and core the remaining apple; cut into 1/2-inch chunks. Spray a skillet with cooking spray. Cook over medium high heat, 8 to 12 minutes, until chunks are golden brown.
• To serve, add apple, potato, and onion chunks to soup, and warm over medium heat. Season to taste. Sprinkle with tarragon.