Apple and California Cheddar Cheese Soup

This easy recipe combines tart fall apples and cheddar cheese – a classic flavor combination. This satisfying soup is great for family suppers, but also makes an elegant beginning to a dinner party.

2 tablespoons unsalted butter
4 cups peeled, cored and chopped Granny Smith apples (about 3 large)
1 cup peeled and diced Russet potatoes
1/3 cup dice celery
1/2 cup diced white onion
1/4 teaspoon dried thyme
1/4 cup white wine
4 cups chicken stock
3 cups shredded white cheddar cheese
Salt, white pepper, and nutmeg, to taste
1/4 cup heavy cream

In a large saucepan, over medium heat, melt the butter. Saute apples, potatoes, celery, onion and thyme until translucent, about 10 minutes.

Add white wine to deglaze the pan. Cook about 1 minute. Add chicken stock, bring to a boil, reduce heat, and simmer for 30 minutes.

Transfer to a blender and puree until smooth.

Over medium heat, reheat the soup and slowly add cheese, seasonings, and cream. Cook until cheese is melted and soup is hot, but do not boil. Garnish as desired.

Servings: 4
Source: the California Milk Advisory Board