Apple and Cheddar Soup with Roasted Apple Garnish

Makes 8 to 10 servings

sarah

ingredients

Apple Garnish:
1 large or 2 small tart apples, cored but not peeled and sliced thinly
1 tablespoon unsalted butter, melted
2 teaspoons freshly squeezed lemon juice
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Soup:
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, cut into 1/4 inch dice
4 medium cloves garlic, minced
1 1/2 teaspoons salt, plus more to taste
2 large stalks of celery, cut into 1/4 inch dice
1/4 cup flour
leaves from 1 sprig thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
2 cups apple cider
2 cups water
1 pound (about 3 medium) Yukon gold potatoes, peeled and cut into 1/2 inch dice
1 1/2 pounds (about 3 medium) tart cooking apples, cored, peeled and cut into 1/2 inch dice
2 cups half-and-half
1 cup heavy cream
3/4 pound sharp cheddar cheese (about 2 1/2 cups)

1
Apple Garnish:
2
Preheat the oven to 350. Line a baking sheet with foil.
3
Combine the apples, butter, lemon juice, sugar and cinnamon in a mixing bowl; spread the mixture in a single layer on the baking sheet. Roast for 20-30 minutes or until golden brown. Set aside.
4
While the garnish is roasting, make the soup. Combine butter, onion, garlic and salt in a large saucepan over medium heat; cook stirring occasionally, for about 7 minutes, until the onion is translucent.
5
Add the celery to the onion mixture and cook for 5 minutes, stirring occasionally, then add the flour, thyme, cinnamon, allspice, cayenne pepper, nutmeg, and cloves, stirring to combine. Cook, stirring frequently, for 2 minutes, until the mixture has thickened and is golden brown.
6
Add the cider, water and potatoes; cook for 10 minutes, until the potatoes are almost cooked through yet still a little firm. Add the applies and cook for 10-15 minutes, until the apples and potatoes are soft. Remove from heat.
7
Add the half-and-half and heavy cream. Use and immersion blender to puree the soup in the saucepan until it is smooth, or transfer in batches to a food processor and puree until smooth.
8
Stir the cheese into the finished soup, making sure it has melted. Taste and add salt as needed; divide among individual bowls and divide the roasted apple garnish among the portions, dropping dollops in the center of each serving. Serve warm.