Apple and Cheddar Soup

Name: Apple and Cheddar Soup
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon unsalted butter; 1 medium yellow onion, chopped; 1 teaspoon garlic, minced; 1 lb braeburn apple, peeled, cored and chopped (or similar apples); 1 tablespoon chopped fresh parsley, plus extra parsley for garnish; 3 cups vegetable stock; 1 cup quality apple juice; 1 teaspoon salt; 12 teaspoon black pepper (I added 1/4 teaspoon white pepper to the soup and used freshly grated black pepper to garnish on top); 8 ounces medium cheddar, freshly shredded (or mild cheddar cheese); 4 ounces smoked cheddar cheese, freshly shredded (4 ounces); 12 cup heavy cream

13 ingredients

8 steps

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium yellow onion, chopped
1 teaspoon garlic, minced
1 lb braeburn apple, peeled, cored and chopped (or similar apples)
1 tablespoon chopped fresh parsley, plus extra parsley for garnish
3 cups vegetable stock
1 cup quality apple juice
1 teaspoon salt
12 teaspoon black pepper (I added 1/4 teaspoon white pepper to the soup and used freshly grated black pepper to garnish on top)
8 ounces medium cheddar, freshly shredded (or mild cheddar cheese)
4 ounces smoked cheddar cheese, freshly shredded (4 ounces)
12 cup heavy cream

Directions

1

Heat oil and butter in a soup pot and saute onion and garlic until soft.
2

Add apples and parsley, cook 3 min, then add stock, juice, salt and pepper.
3

Bring to a boil, cover and cook on low heat for 15-20 min until apples are tender.
4

Cool slightly, then puree until smooth with an immersion blender or food processor (use caution, because hot soup can expand and splatter when pureed).
5

Return soup to pot and add heavy cream and cheeses.
6

Heat until cheese is melted, but do not boil.
7

Season to taste.
8

Garnish with fresh parsley and cracked black pepper.