- 3 tablespoons butter
- 1 large onion, diced
- 1/3 cup all-purpose flour
- 2 teaspoons mustard powder
- 5 cups chicken stock
- 4 Granny Smith apples - peeled, cored, and chopped, divided
- 3 cups shredded sharp Cheddar cheese
- 2 dashes hot pepper sauce (such as Tapatio®), or to taste
- freshly ground black pepper to taste
- Melt butter in a stockpot over medium heat; saute onion until tender, about 10 minutes. Sprinkle flour and mustard powder over onion and stir to coat. Cook and stir onion mixture until flour and mustard have dissolved, 1 to 2 more minutes.
- Stir chicken stock into onion mixture until well-blended; add 3/4 the apples. Cover the stockpot with a lid, reduce heat to low, and simmer until soup is thickened and apple is tender, about 10 minutes.
- Stir Cheddar cheese into soup, stirring constantly, until cheese is melted and soup is a silky texture, 3 to 5 minutes.
- Blend soup using a hand blender or transfer soup to a blender, working in batches, until soup is smooth. Stir hot sauce and black pepper into soup. Ladle soup into serving bowls and garnish with remaining 1/4 chopped apple.
05/20/2018
recipepes.com
Cheddar Apple Soup, recipe
PT15M
PT1H
5
455 calories
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