Your weeknight dinner dilemma is solved with apple cheddar soup paired with tasty sage croutons.
Ingredients
For soup
3 tbsp unsalted butter, divided1 tbsp extra-virgin olive oil3 Granny Smith apples, peeled, cored and chopped (about 3 cups)1 cup finely chopped onion1 cup chopped parsnip (about 2 parsnips)1 cup chopped carrot (about 2 carrots)1/2 cup chopped celery3 cloves garlic, chopped1/2 tsp finely chopped fresh sage1 tsp kosher salt1/4 tsp freshly ground black pepper2 cups water2 cups apple juice2 tbsp all-purpose flour1 cup milk, warmed6 oz old cheddar cheese, gratedFor sage croutons
2 tbsp unsalted butter1 tbsp extra-virgin olive oil3 fresh sage leaves, finely chopped2 cups cubed focaccia breadKosher salt and freshly ground black pepper
Directions
For soup
1 Heat 1 tablespoon butter and olive oil in a heavy-bottomed pot over medium heat. Add next nine ingredients (chopped apples through black pepper). Cook, stirring often, until the vegetables begin to soften, about 5 minutes.
2 Add the water and apple juice; bring to a simmer and cook for 15 minutes, or until vegetables are very tender. Working in batches, purée the soup in a blender until smooth. Return the puréed soup to the pot and set aside.
3 In a separate saucepan, heat remaining 2 tablespoons butter over medium heat. Add the flour and cook, stirring constantly, for 1 minute. Slowly whisk in the milk and stir until the mixture thickens, about 2 minutes.
4 Remove from the heat, add the grated cheese and stir until smooth. Pour the cheese sauce into the soup and warm over low heat until hot; do not boil again.
5 Serve in warm soup bowls and garnish with the sage croutons.
For croutons
1 Preheat the oven to 350°F.
2 Heat the butter and oil in a small saucepan over medium heat until the butter is frothy.
3 Stir in the sage. Pour over the focaccia pieces in a bowl, tossing to coat. Season lightly with salt and pepper.
4 Spread bread cubes in a single layer on a parchment paper-lined baking sheet and toast in oven until the croutons are crispy, 15 to 20 minutes, stirring halfway through. Set aside until needed.
Serves 4 to 6. Read more in Food & Entertaining and Recipes
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