330 g Tree Top Apple Purée Granny Smith
28 g vegetable oil
350 g potato, peeled and chopped
1 stalk celery, chopped
1 medium onion, finely chopped
0.50 g ground thyme
55.50 g white wine
1,225 g chicken broth
908 g cheddar cheese, grated
116 g heavy cream
0.50 g nutmeg
0.58 g white pepper
In a large saucepan, heat oil. Add
apples, potatoes, celery, onion and thyme. Sauté 10 minutes. Stir in
wine and simmer 2 minutes; add broth and simmer 45 minutes.
Puree soup mixture in a blender. Return to saucepan. Over very low
heat, stir in cheese, cream, nutmeg and pepper. Cook just until heated
through – do not boil or cheese will curdle.
Ladle soup in serving
bowls and garnish, if desired, with diced apple.