Saturday, July 5, 2014

APPLE-CHEDDAR SOUP WITH BACON

INGREDIENTS:

  • 3 SLICES BACON
  • 1 MEDIUM ONION, CHOPPED
  • 2 MEDIUM APPLE, PEELED AND CHOPPED
  • 1 MEDIUM POTATO, PEELED AND CHOPPED
  • 3 CUPS CHICKEN STOCK
  • 1 1/2 CUPS UNSWEETENED APPLE JUICE
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
  • 2 CUPS SHREDDED EXTRA-SHARP CHEDDAR CHEESE {ABOUT 8 OUNCES}
  • 2 SLICES RYE BREAD, TOASTED
  • 2 TEASPOONS DIJON MUSTARD
  • CHOPPED FRESH CHIVES, FOR TOPPING

DIRECTIONS:

  1.  COOK THE BACON IN A LARGE POT OVER MEDIUM HEAT UNTIL CRISP, 4 TO 5 MINUTES PER SIDE. TRANSFER TO PAPER TOWELS TO DRAIN, LET COOL SLIGHTLY AND THEN ROUGHLY CHOP. POUR OUT ALL BUT 2 TABLESPOONS OF THE DRIPPINGS FROM THE POT.
  2. INCREASE THE HEAT UNDER THE POT TO MEDIUM HIGH. ADD THE ONION, APPLES AND POTATO AND COOK, STIRRING FREQUENTLY, UNTIL THE APPLES ARE SOFT, ABOUT 8 MINUTES. ADD THE CHICKEN STOCK, APPLE JUICE, 3/4 TEASPOON SALT AND BLACK PEPPER TO TASTE. 
  3. BRING TO A SIMMER AND COOK UNTIL THE POTATO IS SOFT, 10 TO 12 MINUTES. STIRR IN ALL BUT 2 TABLESPOONS OF THE CHEDDAR UNTIL MELTED.
  4. WORKING IN BATCHES, TRANSFER THE SOUP TO A BLENDER AND PUREE. RETURN TO POT AND SEASON WITH SALT AND PEPPER.
  5. MEANWHILE, PREHEAT THE BROILER. SPREAD THE BREAD WITH THE MUSTARD AND SPRINKLE WITH RESERVED CHEESE. 
  6. BROIL UNTIL THE CHEESE MELTS, ABOUT 30 SECONDS, THEN CUT INTO 1-INCH SQUARES.
  7. LADLE SOUP INTO BOWLS AND TOP WITH THE BACON, CHIVES, AND CHEESE CROUTONS AND MORE PEPPER.
  8. SERVE HOT WITH A MIXED GREEN SALAD AND ENJOY!




ACTIVE TIME: 30 MINUTES                                                          TOTAL TIME: 40 MINUTES

                                                                      SERVES 4