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Favourite Cheddar and Apple Soup (Illustration)

A hearty soup that’s tangy with a sprinkle of fresh thyme.

Servings

4

Prep Time

15 min

Cook Time

30 min

Cheddar and Apple Soup

Ingredients
  • 2 cups, grated Black Diamond® Medium White Cheddar
  • 2, peeled, and cubed Yukon Gold potatoes
  • 3, peeled, cored, and cut into chunks Granny Smith apples
  • 1, peeled, and sliced Yellow onion
  • 4 cups Chicken stock
  • 2 cups Water
  • 2 Tbsp Fresh thyme
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 Tbsp Olive oil
Garnish:
  • 1/2 cup Black Diamond® Medium White Cheddar
  • 1 Tbsp Lactantia Unsalted Butter
  • 1 Granny Smith apple diced into small pieces
  • 2 tsp Brown sugar
  • 1 tsp Fresh thyme
Preparation
  1. In a large pot, on medium high heat, gently heat the olive oil.
  2. Add in the onion and apples, and sautée for 2 minutes.
  3. Add in the potatoes and stir in the chicken stock and water.
  4. Bring this all to a boil and cook for 20 minutes until the potatoes are soft and the liquid has reduced slightly.
  5. Remove from the heat, and puree in a food processor. For a smoother finish, pass the soup through a sieve.
  6. Place the soup back in the pot and on low heat, add in the fresh thyme and grated Black Diamond® Medium Cheddar cheese. Mix until melted and incorporated.
  7. Season with salt and pepper.
Garnish:
  1. In a non-stick pan on medium heat, melt the Tablespoon of Lactantia Unsalted Butter.
  2. Add in the diced apples and sauté gently.
  3. Sprinkle in the brown sugar and toss until caramelized.
  4. Remove from heat and mix in the fresh thyme.
  5. Garnish each soup with a spoon full of apple mixture and some fresh grated Black Diamond® Medium White Cheddar.
Cheese Tips:
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Beer and Marble Cheddar Pairing Partners: Belgian ale, ciders, fruity beers, stout, pale ale, Weiss beer

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For optimal taste, remove cheese from the refrigerator up to an hour prior to serving to allow it to warm up to room temperature.

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