Apple-Cheddar Soup

I was all ready to start Spring around here. I've been perusing my favorite Spring and Summer recipes, making menus and preparing grocery lists...

...but these last several days, we've had a late cold snap...with temperatures in the morning feeling quite frosty...which in "Florida-speak" means somewhere in the upper-50's or lower-60's. Cold enough to wet my whistle for another great fall recipe, anyway. And after making that yummy Apple-Sausage Rigatoni several weeks back (http://thejohnsonsjunglerecipes.blogspot.com/2009/02/apple-sausage-rigatoni.html), I had to make another apple favorite that my oldest daughter, Kaitlyn, has been requesting.

In most potato recipes, I try to use Yukon Golds. They are creamy and smooth, and not nearly as starchy as regular Russets. Not only that, but they have such a smooth skin, you can often skip peeling them...a rather tedious job in my kitchen.

Another substitution for this recipe has to do with the green peppercorns called for as a garnish. I've checked everywhere local...and I can't find them. Only a standard peppercorn medley...but no green peppercorns on their own. So I skipped them this time...but they make a lovely finish...so if YOUR local store has them, please don't hesitate. We substituted with red pepper flakes, which compliment the apple sweetness nicely.

(*WARNING* This soup is slightly SPICY. The potatoes and cheese give it comfort, the apples give it a delightful sweetness, and then - POW!!! - suddenly you need a sip of water. It's not "fire-in-your-mouth" spicy...but just a head's up for all you pansy's out there...)

This recipe makes enough for 4-6 side-dish servings. I am serving it as the main course, along with a spinach salad and buttermilk biscuits, so I need to double it...

Apple-Cheddar Soup

1/2 cup chopped onion

1 TBS butter

2 medium baking potatoes, peeled and diced (or use Yukon Golds, and skip the peeling)

2 cups apple cider

1 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed

1/2 tsp salt

Dash cayenne pepper

1 medium cooking apple, peeled, cored, and coarsely chopped

1/2 cup milk

2 TBS all-purpose flour

4 oz. sharp Cheddar Cheese, shredded (1 cup)

Fresh apple slices

Green peppercorns

1. In a large saucepan, cook onion in hot butter over medium heat until tender. Stir in potatoes, cider, thyme, salt, and cayenne pepper. Bring to boiling, reduce heat. Simmer, covered, 15 minutes.

2. Add chopped apple. Simmer, covered, 5 minutes until potatoes are tender.

3. In a small bowl, combine milk and flour; stir until smooth and add to soup.

Cook and stir until bubbly. Slowly add cheese, whisking until cheese is melted.

4. Divide soup among serving dishes; top with apple slices and peppercorns.

Courtesy of Better Homes and Gardens