ROASTED APPLE AND AGED WHITE CHEDDAR POTATO SOUP
Unique and delicious
Provided by barbara lentz
Categories Cream Soups
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven 400 degrees. Spray a large sheet pan with cooking spray. Lay the apples out in a single layer and drizzle olive oil over the apples and season with salt and pepper. Roast the apples for 20 to 30 minutes until browned. Remove from oven and set aside. Meanwhile bring a pot of water to boil and cook the potatoes until fork tender then drain. Set aside.
- 2. In a large pot add the olive oil and saute the onion and garlic for 5 minutes. Add the thyme, rosemary, and sage. Pour in the chicken broth and apple juice. Bring to a boil. reduce to a simmer. Stir in the apples.
- 3. Remove from heat and with an immersion blender. Blend until smooth. In a separate pan add the butter and let it melt. Stir in the flour and cook until browned about 5 minutes. Slowly pour in the heavy cream and heat to boiling then reduce the heat to low and let thicken. Add the shredded cheese and let it melt. Stir in the mustard
- 4. Pour the cheese mixture into the blended mixture. Stir in the potatoes. Taste and season with salt and pepper. Drizzle a couple of dots of Olive oil for serving
ROASTED APPLE AND AGED WHITE CHEDDAR SOUP
A tasty fall roasted apple soup with age white cheddar and bacon.
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Toss the apples in the oil, salt and pepper, place in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
- Meanwhile, heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the apples, broth and cider, bring to a boil, reduce the heat and simmer for 15 minutes.
- Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste.
- Puree the soup with a hand blender or in a food processor or blender and enjoy!
Nutrition Facts : Nutrition Facts Calories 382, Fat 18g (Saturated 8g, Trans 0), Cholesterol 44mg, Sodium 408mg, Carbs 43g (Fiber 5g, Sugars 31g), Protein 14g Nutrition by
APPLE CHEDDAR POTATO SOUP
Make and share this Apple Cheddar Potato Soup recipe from Food.com.
Provided by Parsley
Categories Apple
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes.
- Stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender.
- Using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. Return to saucepan.
- Over very low heat, stir in cheese and cream.
- In a small bowl, whisk together milk and flour; add to soup and stir. Add nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle.
- Serve.
Nutrition Facts : Calories 511.4, Fat 35.3, SaturatedFat 19.6, Cholesterol 98.3, Sodium 884.5, Carbohydrate 26.3, Fiber 3.4, Sugar 9.1, Protein 22
ROASTED APPLE, ONION, AND POTATO SOUP
Roasting the apples brings out their natural sweetness while adding a smoky flavor to this soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Toast the fennel seeds in a small dry skillet over medium heat, shaking, until aromatic. Transfer the toasted seeds to a spice mill, and grind to a fine powder. Reserve 1 1/2 teaspoons of the ground fennel. (Any remaining ground fennel may be saved in an airtight container.)
- Heat oven to 450 degrees with rack in center. Spray a 9 by 12 3/4 by 2 1/2-inch roasting pan with cooking spray. Arrange the onions and the potatoes in pan. Core 2 apples, and add to pan. Spray onions, potatoes, and apples with cooking spray, and sprinkle with the cumin, reserved fennel, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast 25 minutes. Remove apples from pan, and let cool. Using a spatula, turn vegetables over, and continue to roast, 25 to 40 minutes, or until onions are tender when pierced with a knife.
- Set aside 2 cooked potato quarters and 2 cooked onion quarters; cut into bitesize chunks, and reserve. Transfer remaining onions and potatoes to a food processor. Add 1/2 cup of chicken stock to pan; place over medium-high heat. Scrape up any cooked-on bits with a wooden spoon, and add the warm liquid to food processor. Add 1 1/2 cups stock to processor. Puree until smooth. Transfer puree to a stockpot. Remove peel from 2 cooked apples. Add the flesh to food processor. Add 1 1/2 cups stock, and puree until smooth. Transfer to the stockpot, stir, and warm over medium heat. (If soup is too thick, add the remaining 1/2 cup stock, and warm.) Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile, peel and core the remaining apple; cut into 1/2-inch chunks. Spray a skillet with cooking spray. Cook over medium high heat, 8 to 12 minutes, until chunks are golden brown.
- To serve, add apple, potato, and onion chunks to soup, and warm over medium heat. Season to taste. Sprinkle with tarragon.
Nutrition Facts : Calories 173 g, Cholesterol 1 g, Fat 1 g, Fiber 5 g, Protein 6 g, Sodium 538 g
ROASTED APPLE AND PARSNIP SOUP
Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
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