CHEESE, APPLE AND CHEDDAR SOUP
Makes 16 generous servings
Ingredients
• 1 pound bacon, chopped
• 1/3 cup minced shallot
• 1 cup all-purpose flour
• 12 Fuji apples, peeled and finely diced
• 1 cup brandy or whiskey
• 1 gallon apple cider
• 16 ounces grated Cabot Sharp or Extra Sharp Cheddar
• 1/2-1 cup heavy cream
• Salt and freshly ground black pepper to taste
• Chopped fresh chervil
Directions
1. In large pot over medium-high heat, cook bacon until fat is rendered and bacon is beginning to color. Add shallots and cook, stirring, until translucent. Add flour and cook, stirring, for about 1 minute.
2. Stir in apples. Add brandy or whiskey and cook until nearly evaporated. Slowly whisk in cider and bring soup to simmer. Cover and cook for 1 hour.
3. When ready to serve, stir in cheese. Add enough cream for desired consistency. Season with salt and pepper. Serve topped with chervil.
Nutrition Analysis
Calories 405 , Total Fat 13g , Saturated Fat 6g , Sodium 327mg , Carbohydrates 51g , Dietary Fiber 4g , Protein 12g , Calcium 20mg
Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com
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