Apple & Cheddar Hard Cider Soup

• Meat

  • 2 oz Prosciutto

• Produce

  • 2 Apples
  • 2 Bay leaves
  • 2 Cloves Garlic
  • 1 Sweet potato - peeled and roughly small dice (about 2 cups, small
  • 2 tsp Thyme, fresh leaves
  • 1 Yellow onion

• Canned Goods

  • 2 1/2 cups Chicken stock, reduced sodium

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Kosher salt and cracked black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 Pumpkin seeds

• Drinks

  • 2 1/2 cups Apple cider, hard

• Dairy

  • 2 tbsp Butter, unsalted
  • 16 oz Cheddar cheese, sharp
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 2 tbsp Brandy

Found on nospoonnecessary.com

Ingredients

• 2 TBS Unsalted Butter
• 1 small Sweet Potato – peeled and roughly small dice (about 2 cups)
• 1 Yellow Onion – chopped
• 2 Apples – peeled and chopped*
• 2 Cloves of Garlic – minced
• 2 TBS All-Purpose Flour
• 2 ½ Cups Reduced Sodium Chicken Stock
• 2 ½ Cups Hard Apple Cider
• 1 Cup Heavy Cream*
• 2 tsp Fresh Thyme Leaves
• 2 Bay Leaves
• 2 TBS Brandy
• 16 ounces Sharp Cheddar Cheese – shredded
• Kosher Salt and Cracked Black Pepper, to taste
• Optional Garnishes:
• 1 TBS Olive Oil
• 2 ounces thinly sliced Prosciutto – cut into ¼’’ wide strips
• Pumpkin Seeds

Directions

• For the soup: Melt butter in a large soup pot over medium-high heat. Add the potatoes and season with 1 tsp salt and ¼ tsp pepper. Cook, stirring occasionally, for 3 minutes. Add in the onions and apples. Cook, stirring frequently until the vegetables are softened, about 8-10 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated.
• Slowly add the stock, cider, half-and-half, thyme and bay leaves, stirring constantly. Increase heat and bring to a boil. Reduce heat to low and simmer for 10-12 minutes or until apples are tender. Remove bay leaves and discard.
• Using an immersion blender (or working in batches and transferring soup to a blender), puree the soup. If using a stand blender, return the soup to the pot. (Keep the heat at low)
• Stir in the brandy. Add the cheese, one handful at a time, stirring constantly until cheese is melted and smooth. Taste and adjust for seasoning with salt and pepper. Keep warm until ready to serve.
• Meanwhile, crisp the prosciutto: In a small skillet, heat 1 tablespoon of olive oil. Add the prosciutto and cook over medium-high heat, tossing, until crisp, about 30 seconds – 1 minute. Using a slotted spoon, transfer the prosciutto to a paper towel–lined plate to drain.
• To serve: Ladle soup into serving bowls and top with crispy prosciutto and pumpkin seeds. Enjoy!