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Apple Cheese Soup Recipe
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Peeled chopped apples||2 Cup (32 tbs) (Such As Mcintosh / Red Delicious / Golden Delicious)|
|Slivered almonds||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Apple juice||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs), packed|
Serving size: Complete recipe
Calories 752 Calories from Fat 396
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 21 g105%
Trans Fat 0 g
Cholesterol 92.8 mg
Sodium 1414.3 mg58.9%
Total Carbohydrates 66 g21.9%
Dietary Fiber 7.3 g29.3%
Sugars 39.1 g
Protein 22 g44.8%
Vitamin A 41.5% Vitamin C 23.3%
Calcium 50.1% Iron 12.7%
*Based on a 2000 Calorie diet
Bring to a boil over high heat; then reduce heat, cover, and simmer until apples are tender when pierced (about 10 minutes).
Meanwhile, toast almonds in a small frying pan over medium heat until golden (about 3 minutes), stirring often.
Remove from heat and set aside.
Pour apples and broth into a blender or food processor; whirl until smoothly pureed, then set aside.
Melt butter in apple cooking pan over medium-high heat.
Add flour and stir until bubbly (about 1 minute), then remove from heat and slowly whisk in apple juice.
Cook, stirring, until thickened (about 2 minutes).
Remove pan from heat.
Stir in half the cheese, then all the apple puree; stir mixture over medium-high heat just until boiling.
To serve, ladle soup into 2 bowls; sprinkle each serving with half each of the almonds and remaining cheese.
Offer chutney to stir into soup to taste.