Roasted Apple And Aged White Cheddar Soup Food

APPLE-CHEDDAR SOUP

Steps:

• Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more.
• Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry.
• Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper.
• Serve in soup bowls and garnish with more cheese and the chives if using.

CHEDDAR CHEESE APPLE SOUP

Steps:

• Cook the bacon (optional): Place a large soup pot over medium heat. Add the bacon and cook, stirring frequently, until crispy, about 8 minutes. Remove bacon with a slotted spoon to a paper towel lined plate and set aside. Blot or drain all but 2 tablespoons of bacon grease from the pot.
• Add the vegetables: In the same pot, add the potatoes and increase the heat to medium-high. Season with 1 tsp salt and ¼ tsp pepper. Cook, stirring occasionally, for 5 minutes. Add in the onions and apples. Cook, stirring frequently, until the vegetables are softened, about 6-8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 2 minutes.
• Add liquids: Slowly add the stock and use the back of a wooden spoon to scrape up any brown bits from the bottom of the pan. Add the apple cider, thyme and bay leaves. Stir well to combine. Increase heat and bring to a boil. Reduce heat to a rapid simmer. Cook, stirring occasionally for 10-12 minutes, or until potatoes are tender. Remove bay leaves and discard.
• Puree: Turn the heat off under the pot and use an immersion blender to puree the soup. OR, transfer the soup in batches to high-speed stand blender and puree. Return soup to the pot.
• Add brandy and cream: Turn heat to medium-low and stir in the brandy and cream. Cook for 3-4 minutes, or until warm throughout.
• Add cheese: Turn the heat to low. Add the cheese in three batches, stirring constantly until cheese is melted and smooth before adding the next batch of cheese. Taste and adjust for seasoning with salt and pepper. Keep warm until ready to serve.
• To serve: Ladle soup into serving bowls and top with crispy bacon. Sprinkle with pumpkin seeds and parmesan if using. Enjoy!

ROASTED APPLE & WHITE CHEDDAR SOUP

Steps:

• On a large baking pan, toss together the apples, oil, salt & pepper. Roast them at 400 degrees for 25-30 minutes, or just until slightly golden brown.
• Add the onion to a dutch oven, or other large soup pot. Saute over medium heat, just until tender- about 5-7 minutes. Add the garlic and thyme, and cook for a minute to allow them to release their fragrance.
• Stir in the apples, broth, and cider and bring the mixture to a boil. Reduce the heat to medium low, and simmer for 15 minutes.
• Stir in the milk, cheese, and mustard until the cheese has completely melted and incorporated. Salt & pepper the soup, to taste.
• Use an immersion blender, or an actual blender (just be careful of the steam building up), and completely puree the soup. Ladle into bowls and serve, topped with crumbled bacon, tart chunks of apple, and the optional drizzle of maple syrup.

ROASTED APPLE AND AGED WHITE CHEDDAR POTATO SOUP

Steps:

• 1. Preheat oven 400 degrees. Spray a large sheet pan with cooking spray. Lay the apples out in a single layer and drizzle olive oil over the apples and season with salt and pepper. Roast the apples for 20 to 30 minutes until browned. Remove from oven and set aside. Meanwhile bring a pot of water to boil and cook the potatoes until fork tender then drain. Set aside.
• 2. In a large pot add the olive oil and saute the onion and garlic for 5 minutes. Add the thyme, rosemary, and sage. Pour in the chicken broth and apple juice. Bring to a boil. reduce to a simmer. Stir in the apples.
• 3. Remove from heat and with an immersion blender. Blend until smooth. In a separate pan add the butter and let it melt. Stir in the flour and cook until browned about 5 minutes. Slowly pour in the heavy cream and heat to boiling then reduce the heat to low and let thicken. Add the shredded cheese and let it melt. Stir in the mustard
• 4. Pour the cheese mixture into the blended mixture. Stir in the potatoes. Taste and season with salt and pepper. Drizzle a couple of dots of Olive oil for serving

ROASTED APPLES

Steps:

• Preheat oven to 400 degrees. Combine sugar and cinnamon in a medium bowl. Add apples, and toss to coat. Spread apples in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until tender but firm, 30 to 35 minutes.

ROASTED APPLESAUCE

Steps:

• Preheat oven to 425 degrees. Combine water, sugar, lemon juice, and salt in a 9-by-13-inch baking dish.
• Scatter butter pieces over mixture, and top with apples. Roast until apples are very soft, 30 to 40 minutes.
• Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. Stir in spices. Serve warm, at room temperature, or chilled.