Apple cheddar soup with sage croutons

Apple cheddar soup with sage croutons

serves 4 to 6

Ingredients

• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 3 
Granny Smith apples, peeled, cored and chopped (about 3 cups)
• 1 
cup each: chopped onion, parsnip and carrot
• ½ cup chopped celery
• 3 cloves garlic, chopped
• ½ tsp finely chopped sage
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 cups each: water and apple juice
• 2 tbsp all-purpose flour
• 1 cup milk, warmed
• 6 oz old cheddar cheese, grated
• 1 sage croutons (see how-to below)

Preparation
Heat 1 tbsp butter and oil in a heavy bottomed pot over medium heat. 
Add next nine ingredients (apple through black pepper). Cook, stirring often, until vegetables soften, about 
5 minutes. Add water and apple juice; bring to a simmer and cook for 15 minutes, until vegetables are tender. Work-ing in batches, purée soup in a blender. Return to pot and set aside.

In a separate saucepan, heat remaining 2 tbsp butter over medium heat. Add flour and cook, stirring con-stantly, for 1 minute. Slowly whisk in milk and stir until mixture thickens, about 2 minutes. Remove from heat, add cheese and stir until smooth. 
Pour sauce into soup and warm over low heat; do not boil again. Serve 
with sage croutons.

Sage croutons

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 sage leaves, finely chopped
• 2 
cups cubed focaccia bread
• Kosher salt and freshly ground black pepper

Preparation
Preheat oven to 350°F. Heat butter and oil in a small sauce-pan over medium heat until butter is frothy. Add sage leaves, stirring to combine. Pour over focaccia pieces in a bowl, tossing to coat. Season lightly with salt and pepper. Spread bread cubes in a single layer on a parchment paper-lined baking sheet and toast in oven until croutons are crispy and golden, about 15 to 20 minutes, stirring halfway through. Serve with soup. 

 

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