This is a unique and delicious way to use a few extra apples. With a loaf of fresh bread and a side salad, this soup makes a wonderful fall meal for family and friends.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
369 Calories
Recipe Instructions
Step 1
Melt butter in a stockpot over medium heat; saute onion until tender, about 10 minutes. Sprinkle flour and mustard powder over onion and stir to coat. Cook and stir onion mixture until flour and mustard have dissolved, 1 to 2 more minutes.
Step 2
Stir chicken stock into onion mixture until well-blended; add 3/4 the apples. Cover the stockpot with a lid, reduce heat to low, and simmer until soup is thickened and apple is tender, about 10 minutes.
Step 3
Stir Cheddar cheese into soup, stirring constantly, until cheese is melted and soup is a silky texture, 3 to 5 minutes.
Step 4
Blend soup using a hand blender or transfer soup to a blender, working in batches, until soup is smooth. Stir hot sauce and black pepper into soup. Ladle soup into serving bowls and garnish with remaining 1/4 chopped apple.
Ingredients
3 tablespoons butter
⅓ cup all-purpose flour
1 large onion, diced
5 cups chicken stock
2 teaspoons mustard powder
3 cups shredded sharp Cheddar cheese
freshly ground black pepper to taste
4 Granny Smith apples - peeled, cored, and chopped, divided
2 dashes hot pepper sauce (such as Tapatio®), or to taste
