Apple, Onion and Cheddar Soup

 Apple, Onion and Cheddar Soup

 3 tablespoons butter

2 cloves garlic, minced

5 large Spanish onions, peeled and thinly sliced

4 Granny Smith apples, peeled and diced

6 cups vegetable or chicken stock

2 cups apple cider

2 teaspoons caraway seeds

½ teaspoon dried thyme leaves

1 cup heavy cream

2 cups grated sharp cheddar cheese

¼ cup freshly grated Parmesan cheese

2 tablespoons Calvados (apple brandy)

Salt and pepper to taste

 In a stockpot, melt the butter over medium heat. Add the garlic and onions. Saute for 25 minutes or until the onions are soft and golden. Add the sliced apples and sauté an additional five minutes. Add the stock, apple cider, caraway seeds, and thyme. Bring to a boil over medium-high heat. Reduce the heat to medium, cover the pot, and simmer for 35 to 40 minutes. Remove the pot from the stove. Add the cream, cheddar cheese and Parmesan cheese. Stir until the cheese is completely melted. Add the Calvados and season with salt and pepper. Return to the stove and simmer an additional three minutes.

 Makes 12 servings

From the New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein

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