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.
There are no reviews yet. Be the first one to write one.