How To make Apple Cheese Soup
*bouquet garni: 1 tablespoon white peppercorns
3 sprigs fresh thyme
2 bay leaves
(tied together in cheesecloth) 1/4 cup peanut oil
3 ounces ham scraps
and/or 1 ham bone
1 stalk celery :
diced
2 cloves garlic minced
2 onions :
diced
8 tart apples peel, core and
quarter (Granny Smith) 1 cup white port
6 cups chicken broth
4 slices bacon :
for garnish
(apple- or hickory-smoked) 1 small red apple for garnish
(such Red Delicious) 1 small tart green apple :
for garnish
(as Granny Smith) 1 lemon juiced
4 tablespoons unsalted butter :
softened
1/4 cup all-purpose flour
1 1/2 pounds sharp Cheddar cheese grated
Salt :
to taste Tabasco -- to taste
Cold weather soup, diced apples and cheese make it colorful. Easily made without the ham or bacon. Use vegetable broth instead of the chicken stock.
To make the soup, in a medium-sized saucepan heat the oil over medium-high heat. Add the ham scraps, if using, the celery, garlic, and onions and saute for about 4 minutes, or until the onions are translucent but not brown.
Reduce the heat to medium and add the quartered apples. Cover and cook, stirring frequently, for abour 10 minutes or until the apples soften. Add the port and simmer for 5 minutes more. Add the chicken stock, bouquet garni, and ham bone, if using. Reduce the heat to low and simmer, partially covered, for about 20 minutes, or until the flavors are well blended. Remove the bouquet garni.
(The soup may be made a day or two in advance, up to this point. Cool and refrigerate. See detail 'A'.)
Meanwhile in a small skillet, fry the bacon over medium heat for about 5 minutes, or until browned and crisp. Drain on paper towels. Cut into l inch dice and set aside.
Leaving the skin on, cut the green and red apples into 1/8-inch dice to use for garnish. You will need about 2 tablespoons of each color. Put the diced apples in a small glass or ceramic bowl and sprinkle with 1 tablespoon of the lemon juice. Set aside.
In a small bowl, knead the softened butter and flour together until smooth to make a beurre manie'. Whisk the mixture into the soup to thicken it. Cook for 5 minutes longer, stirring frequently.
Add the grated cheese to the soup, stirring constantly, until it is melted.
Strain the soup through a fine sieve into the top of double boiler set over gently boiling water to keep the soup hot. (Do not press too hard on the solids.) season with the remaining lemon juice and salt and Tabasco to taste. Ladle the soup into warm serving bowls and garnish with the diced apples and chopped bacon. Serve hot.
Detail 'A' continued: Add the Beurre manie and then the cheese and seasonings, when you reheat the soup for serving. Do not prepare the apple and bacon garnish until a few hours before serving. This soup can be completed up to 2 hours before serving, but keep it warm in the top half of a double boiler set over hot water. Do not simmer over direct heat after the cheese has been added or the soup will separate.
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Apple-Cheese Soup: Lunch or a light dinner. Or serve as appetizer followed by a Warm Lobster Taco with Yellow Tomato Salsa and Jicama Salad
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Source: 1987 (c) The Mansion on Turtle Creek Cookbook by Dean Fearing. Adapted and Reprinted by 1995 (c) Arlene Feltman-Sailhac, De Gustibus Presents the Great Cooks' Cookbooks, Southwest Cooking. Selections based on demonstrations given at Macy's. McRecipe (1996) Oc PATh.
How To make Apple Cheese Soup's Videos
Butternut Apple Soup
Probably the most interesting way you'll ever see anyone make butternut squash soup. I might even melt a plastic bottle and peel the face right off a squash. It's like veggie tales but R-rated. ????Thanks for watching! Please like, comment, & subscribe.????
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Tablespoons - Martin Landstrom
I'll Just Keep Walking - Nicky Dowling
What About Prosecco - The Fly Guy Five
Keep It Simple - The Flax
Noite Sem Fim - Redeemin'
As the Guests Arrive - Brightarm Orchestra
Guests Showing Up - Trailer Worx
The Life of a Divorced Bumblebee - Josef Bel Habib
Tonight I’m craving soup and grilled cheese... and yes it's in my cookbook. #shorts
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Stale Bread, A Block of Cheese...It's Suppertime! - Cheese Soup
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Wisconsin Cheddar & Beer Soup Recipe
FULL RECIPE BELOW
Follow along with our online culinary school chef as he shows you how to make a good ol’ fashioned Wisconsin beer and cheddar soup.
WISCONSIN CHEDDAR & BEER SOUP RECIPE:
Ingredients
4 oz. Unsalted butter
2 oz. Dice onion
2 oz. Dice celery
2 oz. Dice red pepper
2 oz. All-purpose flour
1 tsp. Dry mustard
¼ tsp. Paprika
2/2 tsp Ground thyme
2 Tbsp. Worcestershire sauce
12 FL oz. Beer
16 FL oz. Chicken stock
16 FL oz. Milk
8 oz. Wisconsin sharp Cheddar cheese grated
1 oz. Green onions thinly sliced
Salt and white pepper to taste
Procedure
1. Heat the butter over medium heat; add the onion, celery, and red bell pepper, and cook 4 minutes or until the onion is translucent.
2. Add the flour; whisk in to make a roux. Add the seasonings and cook 3 minutes.
3. Add the beer and stock; stir vigorously to dissolve the roux, and then simmer for 25 minutes.
4. Heat the milk separately and add to the soup.
5. Remove from the heat and stir in the grated cheese until smooth.
6. Season with salt and pepper and garnished with the green onions when serving.
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Apple Squash Cheddar Soup
Full recipe:
Ingredients:
• 5 TB unsalted butter, divided
• 2 Jersey Fresh shallots, thinly sliced
• 2 Jersey Fresh Gala apples, thinly sliced
• 1 large Jersey Fresh white potato, diced
• 1 1/2 cups Jersey Fresh butternut squash, peeled & chopped
• Kosher salt and freshly ground pepper
• 1/2 tsp dried sage
• 2 tablespoons all-purpose flour
• 1/3 cup Jersey Fresh apple cider
• 4 cups chicken broth
• 1 cup Jersey Fresh milk
• 2 oz thinly sliced prosciutto, torn into bite-size pieces
• 2 cups (plus more for garnish) sharp cheddar cheese, grated
• Jersey Fresh chives, chopped for garnish (optional)
Directions:
1. Melt 4 TB butter in a large pot over medium-low heat and add the shallots, apples, potato and squash
2. Season with salt and pepper and cook until the shallots are soft, about 8 minutes
3. Stir in the sage and flour then add the cider and cook over high heat, stirring, until thickened
4. Add the broth and milk, cover and bring to a boil
5. Reduce to a simmer and cook until the potato is soft, 8 to 10 minutes
6. Add the cheese and stir over medium-low heat until melted
7. Using and immersion blender, blend until smooth
8. Season with salt and pepper if desired
9. Garnish with cheese, crispy prosciutto and chives
Rachael's Beer Cheese Soup
This creamy, cheesy soup comes loaded with veggies and zesty flavor.