Best Gouda Cheese And Apple Soup Recipes

CHEDDAR-APPLE SOUP

Steps:

• 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.
• 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.)
• 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.

APPLE-CHEDDAR SOUP

Steps:

• Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more.
• Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry.
• Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper.
• Serve in soup bowls and garnish with more cheese and the chives if using.

PUMPKIN BISQUE WITH SMOKED GOUDA

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer., Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.

APPLE-CHEDDAR SOUP WITH BACON

Steps:

• Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
• Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
• Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.