Apple Beer Cheddar Cheese Soup with Proscuitto Curls
Submitted by: DDelaney
This tasty soup is flavored with dark beer, white cheddar cheese, diced apples, and shredded cabbage.
Ingredients
- 2 tablespoon unsalted butter
- 2 cups peeled, diced Granny Smith apples
- 2 cups shredded cabbage
- 1/3 cup finely chopped sweet onion
- 1/3 cup diced celery
- 1/2 teaspoon dried thyme, crushed or 1 teaspoon snipped fresh thyme
- 1 teaspoon minced fresh garlic
- 6 cups chicken broth
- 1 cup dark beer
- 3 cups shredded white cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared horseradish
- 1/4 cup half-and-half or light cream
- Salt and black pepper
- 1/4 pound thin proscuitto slices, cut into strips
- Snipped fresh chives
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Method
Melt butter in a medium saucepan over medium heat. Saute apples, cabbage, onion, celery and thyme for 7 to 8 minutes or until tender. Add garlic and chicken broth. Bring to boiling over high heat. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Remove from heat. Stir in beer. Add cheese, a little at a time, stirring after each addition until cheese melts. Stir in Worcestershire sauce and horseradish. Stir in half-and-half; heat through, stirring occasionally. Season to taste with salt and pepper. Meanwhile, prepare proscuitto curls by placing proscuitto strips on a lightly greased baking sheet. Bake in a 425 degree oven about 5 minutes or until crispy and curled. To serve, top each serving with proscuitto curls and chives.
Notes: This is a fantastic cold weather soup. It makes a lovely presentation and is so great with a side of crusty bread!
Number of Servings: 6
Submitted by: DDelaney ( See all of DDelaney Recipes )
