Nippy Apple Cheddar Soup
• 2 tbsp (25 mL) butter
• 4 Ontario Apples, peeled and chopped, (about 4 cups/1 L)
• 2 Ontario carrots, chopped
• 1 Ontario onion, chopped
• 2 garlic cloves, minced
• 1 tsp (5 mL) finely minced ginger
• 1 tsp (5 mL) each of curry and dry mustard powder
• 2 cups (500 mL) each of chicken broth and apple cider
• Salt and cayenne pepper to taste
• 1 cup (250 mL) grated Ontario Old Cheddar
In a large saucepan, melt butter over medium heat. Add apples, carrots, onions, garlic, ginger, curry and mustard powder. Sauté 5 to 7 minutes until onion begins to soften.
Add broth and apple cider, bring to the boil, then reduce heat and simmer partially covered for 15 to 20 minutes until vegetables are very tender. Using a food processor or blender, puree until smooth. Add salt and cayenne pepper to taste. Ladle soup into bowls. Sprinkle each serving with 1/4 cup (50 mL) Cheddar cheese.