Apple, Potato and Cheddar Soup
- 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.