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“From marketofchoice.com. The original recipes calls for two pounds of apples but I liked it better with half that amount. I used a combination of cheeses: medium and sharp Tillamook cheddar, imported English Farmhouse and about one half cup of imported smoked Dorset. I think the smoked cheese really puts this soup over the top.”
READY IN:
41mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil and butter in a soup pot and sauté onion and garlic until soft.
  2. Add apples and parsley, cook 3 min, then add stock, juice, salt and pepper.
  3. Bring to a boil, cover and cook on low heat for 15-20 min until apples are tender.
  4. Cool slightly, then purée until smooth with an immersion blender or food processor (use caution, because hot soup can expand and splatter when pureed).
  5. Return soup to pot and add heavy cream and cheeses. Heat until cheese is melted, but do not boil. Season to taste.
  6. Garnish with fresh parsley and cracked black pepper.

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