cheddar apple ale soup + sage toasts
october 20th, 2015
It's been awhile since I've had a weekend wide open to relax and catch up. While I love weekend road trips and exploring new corners of New England, there sure is a whole lot to be said for waking up slow on a Saturday morning, long riverside runs, and taking the time to re-energize and simply be. A change in season always helps to remind me to slow down and savor the simpler things.
When the temps outside begin to drop, I tend to seek comfort and coziness. The down comforter is broken out, wool socks are donned, and hearty food is roasted and warmed. The fall colors this year have got me like woah, and I decided to make something to match the golden leaves on the trees outside my window. This soup is creamy and decadent and warms you up from your fingertips to your toes. Enjoy a big bowl of this cheddar apple ale soup with crispy sage toasts to dunk and crunch on.
Eat, drink, and be cozy :)
cheddar apple ale soup -
- 2 Tbsp unsalted butter
- 4 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 2 apples, peeled and diced
- 1 cup leeks, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 cup pale ale of choice
- 2 cups low-sodium vegetable broth
- 1 Tbsp worchestershire sause
- 1 1/2 cups light cream
- 8 oz sharp cheddar cheese, grated (cabot seriously sharp is my favorite)
- salt and pepper to taste
- olive oil
- sage leaves
- flakey salt
- 1 loaf fresh crusty bread
In a large dutch oven melt butter over medium heat. Add the onion, celery, carrot, and garlic to the pot. Cover and stir occasionally for about 10 minutes, add diced apples, and cook for another 10 minutes, or until vegetables are softened. Stir in the flour for a few minutes, then add the ale and stir. Next mix in the light cream, worchestershire sauce, and vegetable broth. Turn up heat to medium-high to bring soup to a simmer. Once simmering, cover and reduce heat to medium-low and cook for 10 - 12 minutes.
Remove soup from heat and puree contents in batches or with an immersion blender until smooth. Place the soup over medium-low heat and add the grated cheddar cheese to the pot in handfuls. Stir constantly to evenly melt throughout soup. Season with salt and pepper to taste. Cover until ready to serve.
Heat oven to broil, drizzle bread with olive oil, and place in the oven for 5 minutes. These will crisp up quick so keep an eye on them! While the toasts are crisping, pour a generous amount of olive oil into a small skillet. Once oil is hot, add sage leaves. The oil should pop and bubble when the sage leaves are added. Heat for 2-3 minutes and remove from the skillet. Take the toasts out of the oven, sprinkle with crispy sage and flakey salt, and serve on top of or on the side of soup.
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