Cheddar-Apple Soup

Serve this hearty cheese and fruit soup that's ready in just about an hour! MORE + LESS -

1: large apple (preferably Golden Delicious), peeled, cored and finely chopped (1 cup)

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1

In 4-quart Dutch oven, melt butter over medium-low heat. Add apples and onion. Cook 12 to 15 minutes, stirring frequently, until soft but not brown. Add carrot and cook 5 minutes longer or until carrot just begins to soften. Increase heat to medium. Add flour and cook 1 minute, stirring constantly as mixture thickens. Add 1/2 cup of the broth, stirring constantly with wire whisk to prevent lumps. As soon as broth is incorporated (about 20 seconds), add another 1/2 cup broth and stir again until incorporated. Add remaining broth and the apple juice.
2

Increase heat to high. Heat soup to boiling, stirring occasionally. Stir well and add half-and-half, whipping cream and bay leaf. Reduce heat to medium-low and simmer gently 15 minutes. (Do not let mixture boil or soup may curdle.)
3

Remove bay leaf. Add brandy, cinnamon and red pepper. Gradually stir in cheese until completely melted and smooth, about 8 minutes. Season with salt and white pepper. Garnish with parsley if desired.

Why it Works: Cheese and Fruit Combo Cheese begins its life as milk, but after being heated, salted and mixed with bacteria, the end results are quite different. Dramatic flavor changes are due in part to the breakdown of chemicals that made up the original milk. Some of the new chemicals formed as cheese ages are similar to chemicals naturally found in fruit. Successful flavor combinations are often the result of pairing similar flavors. For instance, a mild Cheddar cheese that hints of an apple’s tart sweetness is complemented when served with a Granny Smith apple. A sharp Cheddar would better complement a sweet Golden Delicious apple, as in the recipe above.