Apple Cheese Soup
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Peeled chopped apples||2 Cup (32 tbs) (Such As Mcintosh / Red Delicious / Golden Delicious)|
|Slivered almonds||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Apple juice||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs), packed|
In a 2- to 3-quart pan, combine broth and apples.
Bring to a boil over high heat; then reduce heat, cover, and simmer until apples are tender when pierced (about 10 minutes).
Meanwhile, toast almonds in a small frying pan over medium heat until golden (about 3 minutes), stirring often.
Remove from heat and set aside.
Pour apples and broth into a blender or food processor; whirl until smoothly pureed, then set aside.
Melt butter in apple cooking pan over medium-high heat.
Add flour and stir until bubbly (about 1 minute), then remove from heat and slowly whisk in apple juice.
Cook, stirring, until thickened (about 2 minutes).
Remove pan from heat.
Stir in half the cheese, then all the apple puree; stir mixture over medium-high heat just until boiling.
To serve, ladle soup into 2 bowls; sprinkle each serving with half each of the almonds and remaining cheese.
Offer chutney to stir into soup to taste.