Cheddar-Apple Soup

Name: Cheddar-Apple Soup
Ingredients: 3 tablespoons butter; 1 large golden delicious apple, peeled, cored, and finely chopped; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 2 tablespoons flour; 1 1/2 cups chicken broth; 1 cup apple juice; 2 cups half-and-half; 1/2 cup whipping cream; 1 dried bay leaf; 1 tablespoon apple juice concentrate; 1 dash cinnamon; 1 dash cayenne pepper; 3 cups sharp cheddar cheese, shredded; 1 teaspoon salt

15 ingredients

4 steps

Ingredients

3 tablespoons butter
1 large golden delicious apple, peeled, cored, and finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 tablespoons flour
1 1/2 cups chicken broth
1 cup apple juice
2 cups half-and-half
1/2 cup whipping cream
1 dried bay leaf
1 tablespoon apple juice concentrate
1 dash cinnamon
1 dash cayenne pepper
3 cups sharp cheddar cheese, shredded
1 teaspoon salt

Directions

1

In a 4 quart dutch oven, melt butter over medium-low heat. Add apple and onion. Cook 12 to 15 minutes, stirring frequently until soft but not brown. Add carrot and cook 5 minutes more.
2

Increase heat to medium. Add flour and cook for 1 minute, stirring constantly, until mixture thickens. Add 1/2 cup of the broth, stirring constantly with a wire whisk until incorporate. Add additional broth, 1/2 cup at a time, until all broth is incorporated. Add apple juice.
3

Increase heat to high. Heat soup to boiling, stirring occasionally. stir well and add half-and-half, whipping cream and bay leaf. Reduce heat to medium-low and simmer gently for 15 minutes. Do not let boil or soup may curdle.
4

Remove bay leaf. Add apple juice condentrate, cinnamon, and cayenne pepper. Gradually stir in cheese until completely melted and smooth, about 8 minutes.