This has been a crazy week weather-wise. We started off in the 90's and today was in the low 60's! A nice excuse to make some soup though. This recipe comes from this month's Better Homes and Gardens in a section on apple's. I have never even heard of apple-cheddar soup, but thought it would be fun to try...and I'm glad I did. This soup was actually delicious. Almost like having cheese fondue (one of my favourite things) for dinner, but not as bad for you!!
I decided to serve it with cheddar roles that I got from Shawnda at Confections of A Foodie Bride. My only problem was, I ran out of bread flour, so had to substitute one of the cups with some whole wheat flour. This made the roles a little heavier, but still delicious. A nice accompaniment to the soup.
This was a very "fall-inspired" recipe, that was great for a windy, autumnal day....enjoy!
1/2 cup finely chopped onion
2 medium baking potatoes, peeled and diced
2 cups apple cider
1tsp snipped fresh thyme
dash cayenne pepper
1 medium cooking apple, peeled and coarsely chopped
1/2 cup milk
2 tbs all-purpose flour
1 cup shredded sharp cheddar cheese
fresh apple slices
1. In a large saucepan, cook onion in butter over medium heat until tender. Stir in potatoes, cider, thyme, salt and cayenne pepper. Bring to a boil and then reduce heat and simmer for 15 minutes. Add chopped apple and simmer, covered, for another 5 minutes or until potato is tender.
2. In a small bowl combine milk and flour. Stir into soup and cook until bubbly. Slowly add cheese, whisking until cheese is melted. Divide evenly among serving dishes and top with apple slices and peppercorns.