Cheddar and Hard Cider Soup

By marck

From American Lifestyle magazine.

Ingredients

• 4 Tbsp unsalted butter
• 2 yellow onions, chopped
• 1 celery rib, chopped
• 1 Yukon gold potato, peeled and chopped
• 2 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 2 1/2 C chicken broth
• 2 1/2 C hard apple cider
• 1 C half-and-half
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 Tbsp applejack or Calvados brandy
• 3/4 lb English Cheddar cheese, shredded
• Salt and freshly ground pepper

Preparation

Step 1

1. In a large, heavy pot, melt the butter over medium-high heat. Add the onions, celery, potato and garlic, and stir. Reduce the heat to low, cover, and cook, stirring occasionally, until the vegetables are softened, about 12 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated. While stirring constantly, gradually add the broth, cider, and half-and-half. Raise the heat to medium high, add the bay leaves and thyme sprigs, and bring to a boil. Reduce the heat to low, and simmer to blend the flavors, about 10 minutes.

2. Remove the bay leaves and thyme sprigs from the soup, and discard. Remove the soup from the heat and let cool slightly.

3. Working in batches, puree the soup in a blender. Pour into a clean pot. Stir in the applejack. Off the heat, while whisking constantly, gradually add the cheese one handful at a time. Continue whisking until all the cheese is melted. Place over medium-low heat, stir in 1 teaspoon of salt and pepper to taste, and cook gently, stirring often until heated through, about 10 minutes. Taste, and just the seasoning. Serve.