Apple & Cheddar Soup

Name: Apple & Cheddar Soup
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 1 pound bacon; chopped½ cup minced shallot1 cup King Arthur Unbleached All-Purpose Flour12 Fuji apples; peeled and finely diced1 cup brandy or whiskey1 gallon apple cider16 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar; grated (about 4 cups)½ -1 cup heavy creamSalt and freshly ground black pepper to tasteChopped fresh chervil

– Makes 16 generous servings –

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Ingredients

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

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Directions

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.