Cheddar Soup with
Granny Smith Apples
DOMEX SUPERFRESH GROWERS3
3 tablespoons unsalted butter
1 large onion, diced
1/3 cup all-purpose flour
2 teaspoons dry mustard
4 cups chicken broth
2 Superfresh Growers* Granny Smith apples
1 cup apple cider or apple juice
10 ounces sharp Cheddar cheese, grated (about 3 cups)
Hot pepper sauce
Salt and freshly ground black pepper
1. Melt butter in a large saucepan over medium heat. Add onion and
sauté until tender and aromatic, 5-7 minutes.
2. Sprinkle flour and dry mustard over onion and stir to evenly coat.
Continue cooking, stirring often, for 1-2 minutes.
3. Add broth, stirring until well blended.
4. Peel, quarter and core 1 of the apples and finely chop it. Add apple
to the soup, cover, reduce the heat to low, and simmer until the soup
is thickened and the apple is tender, about 10 minutes.
5. Stir in cider and grated cheese and cook a few minutes longer,
stirring constantly, until the cheese is fully melted.
6. Puree the soup in a blender. Stir in a few drops of hot pepper sauce
and salt and pepper to taste.
7. Quarter and core the remaining apple and cut in 1/2-inch dice.
8. Ladle the soup into warmed bowls, sprinkle with diced apple and
serve immediately. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
™
Cold Blueberry Soup
NATURIPE FARMS5
3 cups cold water
4 cups Naturipe Farms* blueberries, rinsed and drained
2/3 cup sugar
Ground cinnamon
2 tablespoons cornstarch
1/4 cup cold water
3/4 cup fat-free plain yogurt or sour cream
1. Bring 3 cups water to a boil in a large saucepan. Add blueberries, sugar
and cinnamon to taste and cook, stirring frequently, over medium-low heat
until blueberries have softened, about 15 minutes.
2. In a small bowl, combine cornstarch with 1/4 cup water and mix until a
thick paste forms. Gradually add to the saucepan, stirring constantly. Bring
the soup to a boil over high heat and cook for 3-4 minutes, stirring constantly.
Remove the saucepan from the heat and let cool to room temperature.
3. Pour soup into a blender or food processor and puree.
4. Refrigerate soup, covered, for several hours or overnight before serving.
5. To serve, ladle soup into chilled bowls. Add 2 tablespoons yogurt or sour
cream on top or swirl lightly into the soup. Sprinkle with additional cinnamon,
if desired. Makes 4 servings.
Brands may vary by region; substitute a similar product.
