This fall harvest soup is a wonderful way to use up the seasonal root vegetables and apples!
- 2 tbsp (30 mL) butter (or 1 tbsp [15 mL] of Canola oil)
- 2 Ontario apples (McIntosh or Cortland), peeled, cored and chopped
- 1 Ontario Bartlett pear, cored and chopped
- 2 Ontario baking potatoes, peeled and chopped
- 1 cup (250 mL) chopped leeks (white and light green parts only)
- 1 cup (250 mL) chopped celery
- 1 cup (250 mL) chopped carrots
- 1 tbsp (15 mL) chopped fresh thyme
- 1 tbsp (15 mL) chopped fresh rosemary
- 1/2 tsp (2.5 mL) each salt (optional) and fresh cracked pepper
- 2 cups (500 mL) water
- 2 cups (500 mL) apple juice
- 2 cups (500 mL) packed grated extra old cheddar
- 1 cup (250 mL) 1% milk (or evaporated fat free milk)
- In large saucepan over medium-high heat, melt butter. Add apples, pears, potatoes, leeks, celery, carrots, thyme, rosemary, salt and pepper. Cook, stirring often, until vegetables begin to soften, about 10 minutes. Add water and apple juice; bring to simmer and cook, until vegetables are very tender, about 30 minutes.
- Working in batches, purée soup in a blender until smooth. Return soup to pot and over medium heat whisk in grated cheddar until dissolved. Gently whisk in milk and warm through (do not boil again).
Adapted from “Ontario Apple Cheddar Soup” recipe courtesy of our featured member, Ontario Apple Growers