This recipe has a unique flavor, along the lines of a beer/cheese soup. It's garnished with bacon bits, chives, and homemade croutons. The husband and I were both fans!
Apple-Cheddar Soup with Bacon & Cheesy Dijon Croutons
Serves 4.
Adapted from The Food Network
Ingredients
4 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
2 medium potatoes, peeled and chopped
3 cups low-sodium chicken broth
1 1/2 cups unsweetened apple juice
Kosher salt and freshly ground pepper
2 1/2 cups shredded extra-sharp cheddar cheese
3 cups low-sodium chicken broth
1 1/2 cups unsweetened apple juice
Kosher salt and freshly ground pepper
2 1/2 cups shredded extra-sharp cheddar cheese
2 slices rye bread, toasted
2 teaspoons dijon mustard
Chopped fresh chives, for topping
Directions
Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 3 tablespoons of the drippings from the pot.
Increase the heat under the pot to medium high. Add the onion, apples and potatoes and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes (may take longer... Make sure it's all very tender or you will end up with a grainier/crunchier soup) Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree, or better yet, use an immersion blender if you have one. Return to the pot and season with salt and pepper to taste.
Meanwhile, preheat the broiler. Spread the pre-toasted bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
2 teaspoons dijon mustard
Chopped fresh chives, for topping
Directions
Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 3 tablespoons of the drippings from the pot.
Increase the heat under the pot to medium high. Add the onion, apples and potatoes and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes (may take longer... Make sure it's all very tender or you will end up with a grainier/crunchier soup) Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree, or better yet, use an immersion blender if you have one. Return to the pot and season with salt and pepper to taste.
Meanwhile, preheat the broiler. Spread the pre-toasted bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
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