*  Exported from  MasterCook  *
 
                             Apple-Cheese Soup
 
 Recipe By     : Dean Fearing, Chef at Turtle Creek (1989)
 Serving Size  : 6    Preparation Time :1:10
 Categories    : Soup Chowder
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *bouquet garni:
    1      tablespoon    white peppercorns
    3      sprigs        fresh thyme
    2                    bay leaves
                         (tied together in cheesecloth)
      1/4  cup           peanut oil
    3      ounces        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      cup           white port
    6      cups          chicken broth
    4      slices        bacon -- for garnish
                         (apple- or hickory-smoked)
    1      small         red apple -- for garnish
                         (such Red Delicious)
    1      small         tart green apple -- for garnish
                         (as Granny Smith)
    1                    lemon -- juiced
    4      tablespoons   unsalted butter -- softened
      1/4  cup           all-purpose flour
    1 1/2  pounds        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 minutes more. 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.
 
 -----
 
 Apple-Cheese Soup: Lunch or a light dinner. Or serve as appetizer followed by
 a Warm Lobster Taco with Yellow Tomato Salsa and Jicama Salad
 
 -----
 
 Source: 1987 (c) The Mansion on Turtle Creek Cookbook by Dean Fearing.
 Adapted and Reprinted by 1995 (c) Arlene Feltman-Sailhac, De Gustibus Presents
 the Great Cooks' Cookbooks, Southwest Cooking.  Selections based on
 demonstrations given at Macy’s.  McRecipe (1996) Oc PATh.
 
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