- 6
Ingredients
- 1/4 cup unsalted butter
- 1 small apples, peeled, cored and chopped
- 1 large leek, white and light green parts only, sliced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1/4 cup flour
- 2 1/2 cups chicken stock
- 1 1/2 cups apple juice
- 1 tsp curry powder
- 1 tsp ground cumin
- Pinch hot pepper flakes
- 8 oz aged orange Cheddar cheese, shredded (about 2 cups packed)
- 1 cup freshly grated Parmesan cheese
- White pepper
- Chopped fresh parsley or chives
Preparation
Step 1
In large saucepan over medium heat, melt butter. Add apples, leek, carrot and celery; cook, stirring often, until softened, about 7 minutes. Add flour and cook, stirring, for 2 to 3 minutes. Gradually stir in chicken stock, apple juice, curry powder, cumin and hot pepper flakes. Bring to a boil; reduce heat to medium-low and simmer until apples and vegetables are tender, 15 to 20 minutes. Let cool slightly, then puree in batches in blender. Return puree to clean pot (soup can be prepared to this point, cooled, covered and refrigerated for up to 1 day).
Return soup to a low simmer and gradually whisk in Cheddar and Parmesan cheeses. Simmer over low heat until cheese is melted (do not boil). Season with white pepper to taste. Serve in heated bowls, sprinkling each serving with parsley or chives.