Friday, October 28, 2011

Apple Cheddar Soup

Photo from
I made another amazing recipe from Healthy Starts Here the other day for Apple Cheddar Soup. It is perfect for the cold wet weather we've had lately. Tyler liked it, but declared it not to be in the "man soup" category. Apparently "man soup" has to have red meat or sausage. I served it with a quick bread made with beer, however, so that helped up the man-quotient.

A note about the recipe: If you cannot find unsweetened apple cider, use a little less cider and more water or some chicken stock. We found the soup a bit on the sweet side.

Two Years Ago: Deep Dish Pizza

Recipe: Apple Cheddar Soup via Cityline

Adapted slightly from Best of America's Test Kitchen 2009
  • 8 oz old cheddar cheese, 4 oz shredded and 4 oz cut into 1/4-inch cubes
  • 3 cups all purpose flour
  • 3 tbsp sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/2 pepper
  • 1 (12-oz) bottle light-bodied beer (I used Blue)
  • 3 tbsp butter, melted
Preheat oven to 375 degrees F with rack in middle. Grease a 9x5-inch loaf pan.

Combine the cheese, flour, sugar, baking powder, salt, pepper in a large bowl. Stir in the beer and mix well. Pour the batter (it will be quite thick) into the prepared pan, pushing batter into the corners and smoothing the top. Drizzle the melted butter evenly over the top.

Bake until loaf is deep golden brown and a tooth pick inserted in the center comes out clean (try a couple of spots because it may look wet if you hit a pocket of cheese), about 45 minutes. Cool in the pan for 5 minutes, then remove from pan and finish cooling on a rack. Can be kept at room temperature for 3 days in an airtight container, although is better toasted on the 2nd day.

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