Recipe: Apple and Cheddar Cheese Soup

APPLE AND CHEDDAR CHEESE SOUP

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 diced 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 (about 3/4 pound)
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, salt, white pepper and nutmeg to taste, and cream. Cook until cheese is melted and soup is hot, but do not boil.

Garnish as desired.

Serves 4
Source: Detroit News, May. 2, 2002