*  Exported from  MasterCook  *
 
                             APPLE-CHEESE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   :          *bouquet garni:
         1 TB white peppercorns
         3    sprigs fresh thyme
         2    bay leaves
   :          (tied together in
   :          cheesecloth)
       1/4 c  peanut oil
         3 oz ham scraps -- and/or 1 ham
   :          bone
         1    stalk celery -- diced
         2    cloves garlic -- minced
         2    onions -- diced
         8    tart apples -- peel, core
   :          and
   :          quarter
   :          (Granny Smith)
         1 c  white port
         6 c  chicken broth
         4 sl bacon -- for garnish
   :          (apple- or hickory-smoked)
         1 sm red apple -- for garnish
   :          (such Red Delicious)
         1 sm tart green apple -- for
   :          garnish
   :          (as Granny Smith)
         1    lemon -- juiced
         4 TB unsalted butter -- softened
       1/4 c  all-purpose flour
     1 1/2 lb sharp Cheddar cheese --
   :          grated
   :          Salt -- to taste
   :          Tabasco -- to taste
   
   Cold weather soup, diced apples and cheese make it
   colorful.  Easily made without the ham or bacon.  Use
   vegetable broth instead of the chicken stock.
   
   To make the soup, in a medium-sized saucepan heat the
   oil over medium-high heat. Add the ham scraps, if
   using, the celery, garlic, and onions and saute for
   about 4 minutes, or until the onions are translucent
   but not brown.
   
   Reduce the heat to medium and add the quartered
   apples. Cover and cook, stirring frequently, for abour
   10 minutes or until the apples soften. Add the port
   and simmer for 5 minutesmore. Add the chicken stock,
   bouquet garni, and ham bone, if using. Reduce the heat
   to low and simmer, partially covered, for about 20
   minutes, or until the flavors are well blended. Remove
   the bouquet garni.
   
   (The soup may be made a day or two in advance, up to
   this point.  Cool and refrigerate. See detail 'A'.)
   
   Meanwhile in a small skillet, fry the bacon over
   medium heat for about 5 minutes, or until browned and
   crisp. Drain on paper towels. Cut into l inch dice and
   set aside.
   
   Leaving the skin on, cut the green and red apples into
   1/8-inch dice to use for garnish. You will need about
   2 tablespoons of each color. Put the diced apples in a
   small glass or ceramic bowl and sprinkle with 1
   tablespoon of the lemon juice. Set aside.
   
   In a small bowl, knead the softened butter and flour
   together until smooth to make a beurre manie'. Whisk
   the mixture into the soup to thicken it. Cook for 5
   minutes longer, stirring frequently.
   
   Add the grated cheese to the soup, stirring
   constantly, until it is melted.
   
   Strain the soup through a fine sieve into the top of
   double boiler set over gently boiling water to keep
   the soup hot. (Do not press too hard on the solids.)
   season with the remaining lemon juice and salt and
   Tabasco to taste. Ladle the soup into warm serving
   bowls and garnish with the diced apples and chopped
   bacon. Serve hot.
   
   Detail 'A' continued:  Add the Beurre manie and then
   the cheese and seasonings, when you reheat the soup
   for serving. Do not prepare the apple and bacon
   garnish until a few hours before serving. This soup
   can be completed up to 2 hours before serving, but
   keep it warm in the top half of a double boiler set
   over hot water. Do not simmer over direct heat after
   the cheese has been added or the soup will separate.
   Recipe By : Dean Fearing, Chef at Turtle Creek (1989)
   
   From: “L. Erickson” <lerickson@inet.Dmcdate: Mon, 14
   Oct 1996 18:51:11 -0600
  
 
 
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