Rating: 4.5 stars 4.5
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

You may substitute apple cider for up to 2 cups of chicken stock.

Try to get a good quality sharp cheese. Cabot(R) makes a sharp Cheddar that works well.

Any tangy apple can be substituted for Granny Smith.

Nutrition Facts

369 calories; protein 16.2g; carbohydrates 21g; fat 25.5g; cholesterol 75.2mg; sodium 974.1mg. Full Nutrition
Advertisement