Best 5 Apple Sage And Onion Soup With Cheddar Bacon Croutons Recipes

APPLE-CHEDDAR SOUP WITH BACON

Steps:

• Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
• Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
• Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

APPLE, SAGE, AND ONION SOUP WITH CHEDDAR-BACON CROUTONS

Steps:

• Heat the butter in a large stockpot or Dutch oven over medium-high heat.
• Add the onions, apples, and 1/2 teaspoon salt and stir thoroughly to coat the onions and apples in the butter.
• Cook, stirring frequently, until the onions and apples are deeply caramelized, and the bottom of the pot is coated with a dark brown crust, about 30 minutes.
• Stir in the chicken broth, beef broth, wine, and bay leaf.
• Bring to a boil and scrape the bottom of the pot with a wooden spoon to loosen the brown crust.
• Simmer for 20 minutes to blend flavors.
• Discard the bay leaf and season with additional salt and freshly ground black pepper.
• Adjust the oven rack to the upper-middle position and heat the broiler.
• Combine the cheese and bacon in a bowl and stir to distribute evenly.
• Place oven-proof soup crocks on a rimmed baking sheet.
• Stir the chopped sage into the simmering broth.
• Fill each crock almost to the top with soup.
• Top each crock with 2 baguette slices and sprinkle with some of the cheese-bacon mixture.
• Place the baking sheet in the oven and broil until the cheese is bubbling and well browned, 2 to 4 minutes.
• Watch the soup carefully, because once the cheese is well browned it will quickly burn.
• Serve immediately.

BUTTERNUT SOUP WITH CRISPY SAGE & APPLE CROUTONS

Steps:

• Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
• Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp - you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
• Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
• For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
• To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.

CHEDDAR-APPLE SOUP

Steps:

• In 4-quart Dutch oven, melt butter over medium-low heat. Add apples and onion. Cook 12 to 15 minutes, stirring frequently, until soft but not brown. Add carrot and cook 5 minutes longer or until carrot just begins to soften. Increase heat to medium. Add flour and cook 1 minute, stirring constantly as mixture thickens. Add 1/2 cup of the broth, stirring constantly with wire whisk to prevent lumps. As soon as broth is incorporated (about 20 seconds), add another 1/2 cup broth and stir again until incorporated. Add remaining broth and the apple juice.
• Increase heat to high. Heat soup to boiling, stirring occasionally. Stir well and add half-and-half, whipping cream and bay leaf. Reduce heat to medium-low and simmer gently 15 minutes. (Do not let mixture boil or soup may curdle.)
• Remove bay leaf. Add brandy, cinnamon and red pepper. Gradually stir in cheese until completely melted and smooth, about 8 minutes. Season with salt and white pepper. Garnish with parsley if desired.

APPLE, ONION, SAGE AND SOUR CREAM DRESSING

Steps:

• Boil the heart and gizzard in lightly salted water for 30 minutes or until tender. Drain, chop fine and reserve.
• Saute the onions in the butter until slightly softened. Add the apple to the onion and saute briefly, adding sugar to taste.
• Put the apple-onion mixture and the reserved giblets into a large bowl, add the bread, sage, sour cream and salt and pepper and toss to mix thoroughly. Check the seasoning, spoon the dressing into an oven-proof dish and bake at 325-350 degrees for 1 to 1 1/2 hours, basting occasionally with juices from the turkey pan.