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Autumn is the season for apples in Canada. Fruit markets are full of different varieties of apples, and apple orchards are open to the public for apple picking. Autumn is also the season when the temperature begins to drop. This recipe matches apples with Old Cheddar cheese in a soup to warm you on a cool autumn day. Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 4
| | 2 Tbsp | Butter | | 4 | Apples, peeled and chopped | | 2 | Carrots, chopped | | 1 stalk | Celery, diced | | 1 | Onion, chopped | | 2 cloves | Garlic, minced | | 1 tsp | Ginger, finely minced | | 1 tsp | Curry Powder | | 1 tsp | Dry Mustard Powder | | 2 cups | Chicken broth | | 2 cups | Apple Cider | | | Salt and Cayenne Pepper to taste | | 1 cup | Old Cheddar cheese, grated |
In a large saucepan, melt butter over medium heat. Add apples, carrots, celery, onions, garlic, ginger, curry and mustard powder. Saute 5 to 7 minutes until onion begins to soften. Add broth and apple cider, bring to the boil, then reduce heat and simmer partially covered for 15 to 20 minutes until vegetables are very tender. Using a food processor or blender, puree until smooth. Add salt and cayenne pepper to taste. Ladle soup into bowls. Sprinkle each serving with 1/4 cup (50 mL) cheddar cheese.
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