Ingredients for Apple And Cheddar Bisque
- 1 tablespoon olive oil
- 1 medium onion
- 2 celery stalks
- 1 medium carrot
- 2 cloves garlic
- 2 medium potatoes
- 2 medium apples (such as Honeycrisp or Fuji)
- 4 cups water
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- pinch cayenne pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup half-and-half
- 1 tablespoon lemon juice
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How to Make Apple And Cheddar Bisque
- Heat 1 tablespoon olive oil over medium heat in a Dutch oven.
- Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
- Add 2 celery stalks, chopped, 1 medium carrot, chopped, and 2 cloves garlic, minced.
- Sauté for about 2 minutes more.
- Stir in 2 medium potatoes, peeled and diced, 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and diced, 4 cups water, 1/2 cup dry white wine, 1/2 teaspoon thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of cayenne pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are very soft.
- Carefully puree the soup in a food processor or blender in batches, adding the remaining 1/2 teaspoon thyme, 1 cup shredded sharp cheddar cheese, and 1/2 cup half-and-half.
- Process until completely smooth. Strain the soup through a fine-mesh sieve for an extra-silky texture (optional).
- Pour the soup into a clean saucepan and heat over medium-low heat.
- Stir in 1 tablespoon lemon juice before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
40g
Fat
58g
Carbs
11g
