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2005
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2006
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Cheddar Soup with
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2007
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Granny Smith Apples
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Domex Superfresh Growers
P
3 tablespoons
unsalted butter
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1 large onion, diced
2008
Melt butter in a large saucepan over medium heat.
Add onions and sauté until tender and aromatic,
5-7 minutes.
R
;⁄; cup all-purpose ;our
2 teaspoons dry mustard
Sprinkle ;our and dry mustard over the onions
and stir to evenly coat.
4 cups chicken broth
2 Superfresh Growers*
Granny Smith apples
Continue cooking, stirring often, for 1-2 minutes.
Add broth, stirring until well blended.
1 cup apple cider
or apple juice
10 ounces sharp Cheddar
cheese, grated (about
Peel, quarter and core 1 of the apples and ;nely
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.
3 cups)
Hot pepper sauce
A
Salt and freshly ground
black pepper
Stir in cider and grated cheese and cook a few
minutes longer, stirring constantly, until the cheese
is fully melted.
Puree the soup in a blender. Stir in a few drops
of hot pepper sauce and salt and pepper to taste.
Quarter and core the remaining apple and cut in
½-inch dice.
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.
Smoky Apple and
Butternut Squash Soup
Pennsylvania Apple/New York Apple
1 tablespoon butter
1 tablespoon olive oil
3 large onions, ;nely
chopped (about 4½ cups)
1 teaspoon chipotle
chile powder
2 pounds butternut squash,
peeled and cut into
chunks (about 6 cups)
1 pound sweet Eastern*
apples, peeled and
cut into chunks (about
3½ cups)
1 cup apple juice
(more if necessary)
1 cup chicken broth
½ teaspoon salt
½ teaspoon ground
black pepper
Toasted pecans, sour
cream and thin apple
slices, for garnish
(optional)
Heat butter and oil in a large saucepan over medium
heat. Add onions and chipotle powder; cook, stirring,
until the onions are tender, about 10 minutes.
Add squash, apples, apple juice, chicken broth, salt
and pepper; bring to a boil. Cover and cook over low
heat until the apples and squash are very soft, about
30 minutes. Cool.
Puree with an immersion blender or a food processor.
Return to the saucepan and bring to a simmer, adding
more apple juice or broth if needed.
Garnish with toasted pecans, sour cream swirls and
apple slices, if desired. Makes 7 servings.
Nutritional information: Each serving ( 1 cup)
has 130 calories, 2 g protein, 23 g carbohydrates,
4 g fat, 1. 5 g saturated fat, 5 mg cholesterol,
3 g ;ber and 290 mg sodium.
* Brands may vary by region; substitute a similar product.
Soups & Sides 53
