If you love pairing cheese and apple, this is the soup for you! It is creamy, cheesy, with a distinct hint of apple, and it is perfect for the fall and winter season.
INGREDIENTS
1 shallot, minced
2 cloves garlic, minced
4 apples, peeled and diced (2 sweet and 2 tart – we used a mix of honey crisp and granny smith)
3 cups veggie stock
1 bay leaf
2 cups shredded cheddar cheese
DIRECTIONS
In a large pot over medium heat, add some olive oil + your shallot and garlic. Season with salt and pepper and sauté until softened
Add your apples, veggie stock, and bay leaf. Season with salt and pepper and bring to a simmer
Simmer for about 10 minutes or until the apples are very tender when pierced with a knife
Remove the bay leaf and puree with an immersion blender (stick blender) until the soup is totally smooth
Stir in your cheddar cheese until melted, season to taste with salt and pepper, and serve!
Serve with crusty, toasty, buttery bread!
Image: Annie Chesson
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