Featured Recipes

Apple and Cheddar Soup

by Keith Roberts

The soup reminds me of winter ski trips with my family when we would have hot apple cider and a warm cheese soup. I blended the two together and added some new touches to play with the flavors.

Categories: Cheese, Fruits, Soups

Portions:
6

Step 1

• SOUP

3 • Gala apples

1 1/2 • Granny Smith apples

2 1/2 tbsp • Unsalted butter

3 • Celery rib

1/2 • Fresh thyme leaves • chopped

1 1/2 tbsp • Vegetable bouillon powder

3 cup • Extra sharp white cheddar cheese • grated

2 tsp • Salt

1 cup • Heavy cream

1 cup • Apple cider

3/4 tsp • Champagne vinegar

Place all ingredients in a large stainless steel sauce pot and bring to a boil on high heat, simmer on low heat for 10 minutes, stirring occasionally to prevent burning. Puree with a hand mixer in pot until smooth. Ladle into bowl and garnish with white cheddar crisp.(step 2)

Step 2

• WHITE CHEDDAR CRISPS

12 tbsp • All-purpose flour

1 cup • Extra sharp white cheddar cheese

1 pinch • Salt

1 pinch • Ground cayenne pepper

1 pinch • Ground nutmeg

8 tbsp • Unsalted butter

Heat the cheese until almost melted then blend with all other ingredients. Roll dough into 1.25 inch wide tube and refrigerate until firm. Slice very thin and place on baking sheet and bake at 350� until brown on edges.

Recipe courtesy of Executive Chef Keith Roberts, Loews Santa Monica Beach Hotel, Los Angeles, CA

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Created by:
Keith Roberts

Added on:
March 10, 2012

Last updated:
November 6, 2017