This soup is delicious and reminiscent of something I have tried at Melting Pot. Just to warn you, it is a little different, but it has become a favorite of mine.
3 T. Unsalted Butter
1 Large onion (diced)
1/3 c. flour
2 t. Dry mustard
4 c. chicken broth
2-3 Granny Smith apples
1 c. apple cider or apple juice
10 oz. sharp cheddar cheese, grated (about 3 cups)
Hot pepper sauce, salt, and pepper to taste
Melt butter in large saucepan over medium heat. Add onion and saute until tender and aromatic. (5-7 minutes)
Sprinkle flour and dried mustard over onion and stir evenly to coat. Continue cooking, stirring often for 1-2 minutes.
Peel and core one of the apples and chop it. Add apples to the soup, reduce the heat to low, and simmer until the soup has thickened and the apples are tender, about ten minutes.
Stir in cider and grated cheese, and cook for a few minutes until the cheese is melted.
Puree the soup in a blender, add a few drops of hot pepper sauce and salt and pepper to taste.
Quarter the remaining 1-2 apples, remove the core and cut into 1/2 inch dices.
Ladle the soup into warmed bowls, sprinkle with diced apples and serve immediately.
Makes 4-6.
1 comment:
Chicken Tortilla Soup
chicken breasts cooked and cubed
(or whole chicken cooked and shredded)
1 large can of chicken broth
1 small can chopped mild green chiles
1 onion-chopped
1 can of corn
1 can of black beans
one dozen raw corn tortillas-cut into small squares
cilantro-optional
Combine ingredients (except tortilla shells), simmer. Add tortilla squares last, allow just enough time for them to soften. Serve.
Kim Metcalf
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