Apple Cheese Soup Recipe

Directions

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   Cool weather soup, diced apples and cheese make it colorful.
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   Easily made without the ham or possibly bacon.
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   Use vegetable broth instead of the chicken stock.
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   To make the soup, in a medium-sized saucepan heat the oil over medium-high heat.
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   Add in the ham scraps, if using, the celery, garlic, and onions and saute/fry for about 4 min, or possibly till the onions are translucent/soft but not brown.
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   Reduce the heat to medium and add in the quartered apples.
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   Cover and cook, stirring frequently, for abour 10 min or possibly till the apples soften.
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   Add in the port and simmer for 5 min more.
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   Add in the chicken stock, bouquet garni, and ham bone, if using.
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    Reduce the heat to low and simmer, partially covered, for about 20 min, or possibly till the flavors are well blended.
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    Remove the bouquet garni.
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    (The soup may be made a day or possibly two in advance, up to this point.
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    Cold and chill.
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    See detail 'A'.)
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    Meanwhile in a small skillet, fry the bacon over medium heat for about 5 min, or possibly till browned and crisp.
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    Drain on paper towels.
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    Cut into l inch dice and set aside.
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    Leaving the skin on, cut the green and red apples into 1/8-inch dice to use for garnish.
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    You will need about 2 Tbsp.
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    of each color.
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    Put the diced apples in a small glass or possibly ceramic bowl and sprinkle with 1 Tbsp.
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    of the lemon juice.
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    Set aside.
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    In a small bowl, knead the softened butter and flour together till smooth to make a beurre manie'.
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    Whisk the mix into the soup to thicken it.
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    Cook for 5 min longer, stirring frequently.
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    Add in the grated cheese to the soup, stirring constantly, till it is melted.
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    Strain the soup through a fine sieve into the top of double boiler set over gently boiling water to keep the soup warm.
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    (Don't press too hard on the solids.)
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    season with the remaining lemon juice and salt and Tabasco to taste.
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    Ladle the soup into hot serving bowls and garnish with the diced apples and minced bacon.
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    Serve warm.
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    Detail 'A' continued: Add in the Beurre manie and then the cheese and seasonings, when you reheat the soup for serving.
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    Don't prepare the apple and bacon garnish till a few hrs before serving.
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    This soup can be completed up to 2 hrs before serving, but keep it hot in the top half of a double boiler set over warm water.
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    Don't simmer over direct heat after the cheese has been added or possibly the soup will separate.
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    Apple-Cheese Soup: Lunch or possibly a light dinner.
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    Or possibly serve as appetizer followed by a Hot Lobster Taco with Yellow Tomato Salsa and Jicama Salad
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    Presents the Great Cooks' Cookbooks, Southwest Cooking.
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    Selections based on