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
Fried Apple Cheddar Soup ~ The 12 Days of Apples
Fried Apple Cheddar Soup! ~ The 12 days of apples.
Day 5 (in case you are wondering, I got behind! Had to double up today!
3 Tbsp butter
3 Tbsp flour
4 cups water
4 tsp powdered chicken bullion
1 1/2 tsp ground mustard
1/2 tsp onion powder
1/4 tsp cayanne pepper
salt & pepper
1 white onion
3 apples
3 cups shredded cheddar
Enjoy!
~J
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Broccoli Cheese Soup ❤️ Step by Step
love this BROCCOLI CHEESE SOUP is so creamy and delicious, I absolutely love it with toasted bread or croutons. This delicious soup is not just to be enjoyed during the winter months, it can also be enjoyed throughout the year. I love to prepare a big pot then invite family over , and everybody loves it. I hope you give it a try.❤️
Ingredients __________________
1 1/2 lbs. broccoli
1/2 C, chopped broccoli stalk
1 1/2 C. Diced carrots (small dice)
1 1/2 C. Diced onions (small dice)
5 1/2 Tbsp All purpose flour
3 Tbsp butter
2 Tbsp bacon grease
3 medium finely minced garlic cloves
1 finely chopped celery rib
1/2 tsp onion powder
1/2 tsp garlic powder
4 C. Chicken stock
2 C. Half & Half
Salt (to your liking)
Pepper (i used about 1/2 tsp)
1/4 tsp nutmeg
1/2 tsp red pepper flakes (optional)
1/2 tsp yellow mustard
12 oz. Sharp Cheddar cheese
Toasted bread slices
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#broccolicheddarsoup
#broccoli
#soup
Beer and Cheddar Soup | Recipe | Food & Wine
When Jonathon Erdeljac opened his new restaurant, Jonathon's Oak Cliff, in Dallas, he knew he wanted to serve this rich soup. It's a favorite of his, especially with jalapeños and smoky bacon stirred in.
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Broccoli Cheddar Soup
FULL RECIPE:
Here is what you'll need!
One-Pot Broccoli Cheddar Soup
Servings: 4-6
INGREDIENTS
2 heads broccoli, chopped
¼ cup butter
¼ cup flour
½ onion diced
2 cups half-and-half
2 cups veggie or chicken stock
2 teaspoon salt
1 teaspoon pepper
¼ teaspoon nutmeg
½ cup of carrots, shredded
2 cups (8 ounces) cheddar cheese
PREPARATION
1. Trim stems off of broccoli heads and chop into small florets.
2. In a large pot, combine butter and onion and sauté until translucent.
3. Add flour and stir on medium heat until mixture lightly browns.
4. Stir in the half-and-half and mix until contents reach a simmer.
5. Add the veggie or chicken stock and simmer on low heat for 5-10 minutes.
6. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer on low heat for 10-15 minutes.
7. Add the cheddar cheese and stir until cheese is melted and combines with other ingredients.
8. Enjoy!
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Canadian Cheese Soup | Taste Around The World #4
This week we are traveling to Canada to learn to make Canadian Cheese soup!
.
Ingredients
1/2 LBS Apple Wood Bacon Bits
4 TBS Butter
3 Celery Stocks diced
1 Red Onion diced
1 c Flour
3 c Chicken Stock
4 c Whole Milk
1 LBS cheese ( I used 1/2 sharp white cheddar, 1/2 white cheddar)
Salt
Pepper
1 TBS Hot Sauce
1 TBS Worchestire Sauce
1/2 C Beer (I used fosters like in the fish and chips video)
I hope you enjoyed this video!
Wisconsin Cheddar & Beer Soup Recipe
FULL RECIPE BELOW
Follow along with our online culinary school chef as he shows you how to make a good ol’ fashioned Wisconsin beer and cheddar soup.
WISCONSIN CHEDDAR & BEER SOUP RECIPE:
Ingredients
4 oz. Unsalted butter
2 oz. Dice onion
2 oz. Dice celery
2 oz. Dice red pepper
2 oz. All-purpose flour
1 tsp. Dry mustard
¼ tsp. Paprika
2/2 tsp Ground thyme
2 Tbsp. Worcestershire sauce
12 FL oz. Beer
16 FL oz. Chicken stock
16 FL oz. Milk
8 oz. Wisconsin sharp Cheddar cheese grated
1 oz. Green onions thinly sliced
Salt and white pepper to taste
Procedure
1. Heat the butter over medium heat; add the onion, celery, and red bell pepper, and cook 4 minutes or until the onion is translucent.
2. Add the flour; whisk in to make a roux. Add the seasonings and cook 3 minutes.
3. Add the beer and stock; stir vigorously to dissolve the roux, and then simmer for 25 minutes.
4. Heat the milk separately and add to the soup.
5. Remove from the heat and stir in the grated cheese until smooth.
6. Season with salt and pepper and garnished with the green onions when serving.
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