2 T. butter
4 cups peeled, cored and chopped Granny Smith apples
1 cup peeled and diced Russet potatoes
1/3 cup diced celery
1/2 cup diced onions
1/4 tsp. dried thyme
1/4 cup dry white wine or chicken broth
4 cups chicken broth
3 cups shredded white cheddar cheese (about 3/4 lb.)
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 cup heavy cream
thinly sliced apples for garnish
pinch of nutmeg for garnich
In a large saucepan, heat butter and saute the apples, potatoes, celery, onions and thyme for
10 minutes or until translucent. Add white wine or broth to deglaze pan and then add
remaining broth. Cover; simmer 30 munutes. Transfer to blender and puree until smooth.
Over medium heat, reheat the soup and add the cheddar cheese, salt, pepper, nutmeg and
cream. Stir well and cook until cheese in melted and soup is hot, but do not boil. Garnish with
apple slices and pinch of nutmeg. Serves 4.
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