1 pound bacon, chopped
½ cup minced shallot
1 cup King Arthur Unbleached All-Purpose Flour
12 Fuji apples, peeled and finely diced
1 cup brandy or whiskey
1 gallon apple cider
16 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 4 cups)
½ -1 cup heavy cream
Salt and freshly ground black pepper to taste
Chopped fresh chervil
COOK bacon in a large pot over medium-high heat until fat is rendered and bacon is beginning to color. Add shallots and cook, stirring, until translucent. Add flour and cook, stirring, for about 1 minute.
STIR in apples. Add brandy or whiskey and cook until nearly evaporated. Slowly whisk in cider and bring soup to simmer. Cover and cook for 1 hour.
STIR in cheese when ready to serve. Add enough cream for desired consistency. Season with salt and pepper. Serve topped with chervil.
Recipe courtesy of Cabot Creamery Co-operative.