Recipe by chrisdwilliams
"This is a unique and delicious way to use a few extra apples. With a loaf of fresh bread and a side salad, this soup makes a wonderful fall meal for family and friends."
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Granny Smith apples - peeled, cored, and chopped, divided
shredded sharp Cheddar cheese
hot pepper sauce (such as Tapatio®), or to taste
freshly ground black pepper to taste
Followed the recipe to the letter, tasted, and thought the flavor was just a little weak and wanted the texture a little thicker. I added more cheese, a little salt, and thickened with additional flour (all may just be personal preference). This has a nice cheesy flavor, but then that layer of apple flavor follows and, finally, a little zing from the dash of the hot sauce is in the background. This would be a nice to serve as an appetizer soup for Thanksgiving. chrisdwilliams, we enjoyed your recipe, it's a keeper!
We all liked this (2 adults, 1 toddler). I think probably the apples should be cooked separately so that you can mix the cheese into the roux rather than melting it into the hot liquidy soup. I didn't do that this time and regret it because the texture wasn't what I think it could be. Tasted fine, though, if a bit thinner than I'd like. I think I'd cut back on some of the liquid in the future to thicken it up a bit. Served it with crusty rolls and sides of roasted broccoli (which tasted great as a soup topper, too!) Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar Apple Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 229
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