Apple-Cheese Soup

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.