Apple Cheddar Soup With Bacon Recipes

CHEDDAR CHEESE APPLE SOUP

Steps:

• Cook the bacon (optional): Place a large soup pot over medium heat. Add the bacon and cook, stirring frequently, until crispy, about 8 minutes. Remove bacon with a slotted spoon to a paper towel lined plate and set aside. Blot or drain all but 2 tablespoons of bacon grease from the pot.
• Add the vegetables: In the same pot, add the potatoes and increase the heat to medium-high. Season with 1 tsp salt and ¼ tsp pepper. Cook, stirring occasionally, for 5 minutes. Add in the onions and apples. Cook, stirring frequently, until the vegetables are softened, about 6-8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 2 minutes.
• Add liquids: Slowly add the stock and use the back of a wooden spoon to scrape up any brown bits from the bottom of the pan. Add the apple cider, thyme and bay leaves. Stir well to combine. Increase heat and bring to a boil. Reduce heat to a rapid simmer. Cook, stirring occasionally for 10-12 minutes, or until potatoes are tender. Remove bay leaves and discard.
• Puree: Turn the heat off under the pot and use an immersion blender to puree the soup. OR, transfer the soup in batches to high-speed stand blender and puree. Return soup to the pot.
• Add brandy and cream: Turn heat to medium-low and stir in the brandy and cream. Cook for 3-4 minutes, or until warm throughout.
• Add cheese: Turn the heat to low. Add the cheese in three batches, stirring constantly until cheese is melted and smooth before adding the next batch of cheese. Taste and adjust for seasoning with salt and pepper. Keep warm until ready to serve.
• To serve: Ladle soup into serving bowls and top with crispy bacon. Sprinkle with pumpkin seeds and parmesan if using. Enjoy!

APPLE-CHEDDAR SOUP

Steps:

• Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more.
• Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry.
• Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper.
• Serve in soup bowls and garnish with more cheese and the chives if using.

GRILLED CHEESE WITH APPLE AND BACON

Steps:

• Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.
• Serve with Roasted Tomato Soup, recipe follows.
• Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.
• Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
• Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.

CHEDDAR-APPLE SOUP

Steps:

• In 4-quart Dutch oven, melt butter over medium-low heat. Add apples and onion. Cook 12 to 15 minutes, stirring frequently, until soft but not brown. Add carrot and cook 5 minutes longer or until carrot just begins to soften. Increase heat to medium. Add flour and cook 1 minute, stirring constantly as mixture thickens. Add 1/2 cup of the broth, stirring constantly with wire whisk to prevent lumps. As soon as broth is incorporated (about 20 seconds), add another 1/2 cup broth and stir again until incorporated. Add remaining broth and the apple juice.
• Increase heat to high. Heat soup to boiling, stirring occasionally. Stir well and add half-and-half, whipping cream and bay leaf. Reduce heat to medium-low and simmer gently 15 minutes. (Do not let mixture boil or soup may curdle.)
• Remove bay leaf. Add brandy, cinnamon and red pepper. Gradually stir in cheese until completely melted and smooth, about 8 minutes. Season with salt and white pepper. Garnish with parsley if desired.

APPLE, SAGE, AND ONION SOUP WITH CHEDDAR-BACON CROUTONS

Steps:

• Heat the butter in a large stockpot or Dutch oven over medium-high heat.
• Add the onions, apples, and 1/2 teaspoon salt and stir thoroughly to coat the onions and apples in the butter.
• Cook, stirring frequently, until the onions and apples are deeply caramelized, and the bottom of the pot is coated with a dark brown crust, about 30 minutes.
• Stir in the chicken broth, beef broth, wine, and bay leaf.
• Bring to a boil and scrape the bottom of the pot with a wooden spoon to loosen the brown crust.
• Simmer for 20 minutes to blend flavors.
• Discard the bay leaf and season with additional salt and freshly ground black pepper.
• Adjust the oven rack to the upper-middle position and heat the broiler.
• Combine the cheese and bacon in a bowl and stir to distribute evenly.
• Place oven-proof soup crocks on a rimmed baking sheet.
• Stir the chopped sage into the simmering broth.
• Fill each crock almost to the top with soup.
• Top each crock with 2 baguette slices and sprinkle with some of the cheese-bacon mixture.
• Place the baking sheet in the oven and broil until the cheese is bubbling and well browned, 2 to 4 minutes.
• Watch the soup carefully, because once the cheese is well browned it will quickly burn.
• Serve immediately.

APPLE-CHEDDAR SOUP

Steps:

• Cook and stir bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. bacon drippings from pan. Add onions and garlic to pan; cook and stir 5 min. or until onions are crisp-tender. Stir in potatoes, cider, thyme and pepper. Bring to boil; cover. Simmer on medium-low heat 15 min. Stir in apples; simmer 5 min. or until potatoes are tender.
• Mix milk and flour in bowl until blended. Stir into soup. Cook 5 to 7 min. or until soup thickens, stirring occasionally. Gradually stir in cheese until melted.
• Transfer soup to blender, in batches; blend until smooth. Serve topped with bacon.