Description
Tender apples and fragrant onions soften in butter before simmering in stock and cream. An immersion blend transforms it into a luxuriously smooth soup studded with melted sharp cheddar, smoky Gouda, and a hint of nutmeg.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large onion chopped
- 2 cloves garlic minced
- 4 medium apples peeled cored and chopped
- 3 cups chicken stock
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- Pinch ground nutmeg
- 8 ounces sharp cheddar cheese grated
- 8 ounces Gouda cheese grated
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil and butter in a large pot over medium heat.
- Add the chopped onion and minced garlic and sauté until translucent, about 5 minutes.
- Stir in the chopped apples and cook until they begin to soften, about 5 minutes.
- Pour in the chicken stock, milk, and heavy cream, then add the thyme leaves and nutmeg.
- Bring the mixture to a gentle simmer and cook until the apples are very tender, about 15 minutes.
- Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender and blend in batches.
- Return the blended soup to the pot and stir in the grated cheddar and Gouda until melted and fully incorporated.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with chopped parsley before serving.
Notes
- You can substitute vegetable stock for a vegetarian version.
- For an extra smooth texture, strain the soup through a fine mesh sieve after blending.
- Adjust the amount of cheese to suit your taste preference for a milder or stronger flavor.
- This soup can be prepared a day ahead and gently reheated before serving.