Ingredients:
2 tablespoons vegetable oil
3 tart apples, peeled, cored, and chopped
1 large potatoes, peeled and diced
2 stalks celery, chopped
1/4 cup finely chopped onions
1/4 teaspoon ground thyme
1/4 cup white wine
3 1/2 cups chicken broth or 3 1/2 cups vegetable broth
3 1/2 cups shredded cheddar cheese
1/2 cup heavy cream
1/3 cup milk
2 tablespoons flour
1/8 teaspoon nutmeg
1/4 teaspoon white pepper
Directions:
In large saucepan, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes.
Stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender.
Using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. Return to saucepan.
Over very low heat, stir in cheese and cream.
In a small bowl, whisk together milk and flour; add to soup and stir. Add nutmeg, and pepper. Cook just until heated through–do not boil or cheese will curdle.
Serve.
Servings: 6-8
Time preparation: 10 min.
Time total: 65 min.