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Apple and Cheddar Bisque

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“Interesting recipe clipped from the Dallas Morning News. I haven't made this yet but wanted to make sure I didn't lose.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil over medium heat in a Dutch oven. Add onion and saute until softened. Add the celery, carrot and garlic. Saute about 2 minutes.
  2. Stir in potatoes, apples, water, wine, 1/4 teaspoons thyme, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer 30 minutes, until the vegetables are very soft.
  3. Puree the soup in a food processor, adding remaining 1/4 tsp thyme, the cheese and half-and-half. Process until smooth and strain through a sieve. Pour into clean pan and heat over medium-low heat.
  4. Stir in lemon juice and serve.

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