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Recipe Name: Apple-cheese Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

*bouquet garni:
1 Tablespoon(s) White peppercorns
3 Sprigs fresh thyme
2 Bay leaves
above all tied together in
1/4 Cup(s) Peanut Oil
3 Ounce(s) Ham scraps, and/or 1 ham
1 Stalk celery, diced
2 Cloves garlic, minced
2 Onions, diced
8 Tart apples, peel core and
quarter Granny Smith
1 Cup(s) White port
6 Cup(s) Chicken broth
4 Bacon, for garnish apple-
or hickory-smoked
1 Red apple, for garnish such
Red Delicious
1 Tart green apple, for
garnish as Granny Smith
1 Lemon, juiced
4 Tablespoon(s) Unsalted butter, softened
1/4 Cup(s) All-Purpose Flour
1 1/2 Pound(s) 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. 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 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. Recipe By :
Dean Fearing, Chef at Turtle Creek (1989) Posted to MC-Recipe Digest
V1 #244 Date: Mon, 14 Oct 1996 20:57:42 -0700 (PDT) From: patH

Nutrition (calculated from recipe ingredients)
Calories: 548
Calories From Fat: 368
Total Fat: 41.1g
Cholesterol: 102.1mg
Sodium: 1674.6mg
Potassium: 586.7mg
Carbohydrates: 14.2g
Fiber: 2.5g
Sugar: 3.4g
Protein: 29.9g

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