Apple-Cheese Soup
Submitted by jwdcruicks
Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsSweet and savory meet in a single spoonful here, and the balance is the whole point. Tart Granny Smith apples cook down until soft, their acidity cutting straight through a generous amount of sharp aged cheddar so the soup tastes rich but never cloying.
Port simmered into the base adds a quiet, winey backbone, while a ham bone and chicken stock build savory depth underneath.
The texture comes from technique. A beurre manie, butter and flour kneaded smooth, gets whisked in to thicken the soup without lumps, then the whole pot is strained through a fine sieve for that velvety, restaurant-style finish. Stir the grated cheese in over gentle heat and keep stirring so it melts evenly instead of seizing into strings.
Crisp diced bacon and a scatter of raw red and green apple on top give every bowl crunch and a fresh, tart bite.
Chef Tips
- Add the cheese with the heat low and stir constantly; too hot and it turns grainy and stringy.
- Toss the garnish apples with lemon juice right after dicing so they stay bright instead of browning.
- Use a genuinely sharp, aged cheddar, since mild cheese gets lost against the apples and port.
- Strain the soup for a silky finish, or leave it rustic and skip the sieve.
Variations
- Swap the port for dry white wine or hard cider for a lighter, more autumnal note.
- Leave out the ham bone and use vegetable stock for a vegetarian bowl.
Ingredients
Directions
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 sauté 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.
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 1 inch dice and set aside.
Leaving the skin on, cut the green and red apples into ⅛ 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.
Ladle the soup into warm serving bowls and garnish with the diced apples and chopped bacon.
Serve hot.
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