How To make Apple Cheese Soup
*bouquet garni: 1 tablespoon white peppercorns
3 sprigs fresh thyme
2 bay leaves
(tied together in cheesecloth) 1/4 cup peanut oil
3 ounces ham scraps
and/or 1 ham bone
1 stalk celery :
diced
2 cloves garlic minced
2 onions :
diced
8 tart apples peel, core and
quarter (Granny Smith) 1 cup white port
6 cups chicken broth
4 slices bacon :
for garnish
(apple- or hickory-smoked) 1 small red apple for garnish
(such Red Delicious) 1 small tart green apple :
for garnish
(as Granny Smith) 1 lemon juiced
4 tablespoons unsalted butter :
softened
1/4 cup all-purpose flour
1 1/2 pounds 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.
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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
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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.
How To make Apple Cheese Soup's Videos
German Beer Cheese Soup | Oktoberfest Soup Recipe | Easy Beer Cheese Soup
Oktoberfest is here! Our Favorite time of year! CHEF ADVENTURES, The Hot Chef, teaches you a delicious Oktoberfest Soup Recipe! This German Beer Cheese Soup is so festive and fun! An Easy Beer Cheese Soup you will make again and again! Prost!
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German Beer Cheese Soup | Oktoberfest Soup Recipe | Easy Beer Cheese Soup
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German Beer Cheese Soup | Oktoberfest Soup Recipe | Easy Beer Cheese Soup
RECIPE BELOW
~INGREDIENTS~
-6 slices of raw bacon diced
-1 onion chopped
-1 carrot grated
-2 cloves Garlic minced
-1 T Butter
-1/4 c. Flour
-1 T Worcestershire
-1 t. Ground Mustard
-3 c. Shredded Sharp Cheddar
-1 Bottle of Pale Ale of Pilsner Beer
-2 c. Half and Half
-1 c. Chicken stock
-Salt and Pepper to taste
~DIRECTIONS~
-Cook diced bacon until brown and remove from pan. Leave the bacon fat in the pan.
-In remaining bacon fat add onion and carrot.
-Cook for a few minutes and add garlic, and butter.
-Cook until butter is melted and add flour.
-Cook for a few minutes to get the flour flavor out.
-Add chicken stock and mix.
-Add beer and mix.
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-Add worcestershire and ground mustard. Mix thoroughly and then add cheese one cup at a time stirring gently to incorporate after each cup is added.
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-Your Oktoberfest German Beer Cheese soup is ready! Top with bacon, sour cream and green onions! ENJOY!
There you have it Folks! German Beer Cheese Soup | Oktoberfest Soup Recipe | Easy Beer Cheese Soup! So Good! So Easy! So Fun! Your whole family is going to love it! An Oktoberfest Family staple! PROST!
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I made this delicious soup from my cookbook Eating Royally (link below) for Princess Diana about once a week. This was one of her favorites and she enjoyed it with a bowl of salad for lunch.
She would come into the kitchen at lunchtime, pull up a chair and eat at the kitchen table. I can see why this was one of her favorites. It's soothing and comforting and absolutely delicious (and easy to make too)
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Instant Pot Apple Bacon Cheddar Chowder (ABC Chowder)
Recipe:
Get ready for one of the most memorable and out-of-the-box soups you've ever made. This idea was lit on a recent trip to Amsterdam as I ate some cheese fondue with apples, which go together beautifully. While scraping the pot for the last lick of cheese, I thought of devising a chowder featuring said apples and cheddar along with bacon and a combo of sweet and savory seasonings. Not only is it rustic and hearty, it's as simple as ABC to make (which is fitting as a double entendre for the soup's name)! Apple Bacon Cheddar (ABC) Chowder, welcome to the world.
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Stale Bread, A Block of Cheese...It's Suppertime! - Cheese Soup
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