You don’t have to be German to enjoy the bounty of Oktoberfest classics, like my version of apple cheese soup. It features all the earthy flavors of autumn you love, like melted cheese, tart apples, savory bacon and a generous splash of beer. It is a perfect soup for fall evenings. Smart Recipes, European Recipes, Dairy,Vegetables Recipes, Recipes Dairy,Vegetables European Oktoberfest Apple and Cheese Soup Oktoberfest Apple and Cheese Soup Recipe | CHEFBear.net PT50M Serves 8 1/4 Pound Bacon 1/4 Cup Unsalted Butter 1 Medium Onion 1 Medium Granny Smith Apple 1 Large Carrot 2 Medium Celery Stalks 1/2 Teaspoon Salt & Freshly Ground Black Pepper 1/4 Teaspoon Dry Mustard Powder 1/4 Teaspoon Smoked Paprika 1/4 Teaspoon Cayenne Pepper 2 Large Garlic Cloves 1/4 Cup All-Purpose Flour 1 Cup Chicken Stock 1 Cup Oktoberfest-Style Beer 2 Cups Milk 1/2 Pound Shredded Sharp Cheddar Cheese 1/2 Pound Shredded Gouda Cheese 1/4 Cup Shredded Parmesan Cheese 1/4 Cup Diced Green Onions In a Dutch oven over medium-high heat, add chopped bacon and cook until brown & crisp, about 10 minutes. Remove bacon set aside. Reserve bacon drippings in the pan. In the Dutch oven, heat butter and saute onion, apple, carrot, celery, salt & pepper until the mixture is starting to soften about 5 minutes. Stir in the seasonings and saute for another 5 minutes. Add the minced garlic and cook until fragrant, another minute. Add flour and continue to saute for 3 minutes, stirring constantly. Reduce the heat to medium-low and stir in the chicken stock, beer, and milk. Increase the heat to medium-high and cook for another 5 minutes. With an immersion blender, blend soup until velvety smooth. Stir in the cheese, and stir until the cheese is melted. Garnish with the reserved bacon, shredded Parmesan cheese, and diced green onions.

Oktoberfest Apple and Cheese Soup

Oktoberfest Apple and Cheese Soup Recipe

You don’t have to be German to enjoy the bounty of Oktoberfest classics, like my version of apple cheese soup. It features all the earthy flavors of autumn you love, like melted cheese, tart apples, savory bacon and a generous splash of beer. It is a perfect soup for fall evenings.


Recipe Information

Flavor Profile

European

Protein

Dairy,Vegetables

Category

Soups

Serves

8

Total Time

50 Minutes


Ingredients

  • 1/4 Pound Bacon (Diced)
  • 1/4 Cup Unsalted Butter
  • 1 Medium Onion (Diced)
  • 1 Medium Granny Smith Apple (Peeled, Cored & Diced)
  • 1 Large Carrot (Peeled & Diced)
  • 2 Medium Celery Stalks (Diced)
  • 1/2 Teaspoon Salt & Freshly Ground Black Pepper
  • 1/4 Teaspoon Dry Mustard Powder
  • 1/4 Teaspoon Smoked Paprika
  • 1/4 Teaspoon Cayenne Pepper
  • 2 Large Garlic Cloves (Minced)
  • 1/4 Cup All-Purpose Flour
  • 1 Cup Chicken Stock
  • 1 Cup Oktoberfest-Style Beer
  • 2 Cups Milk
  • 1/2 Pound Shredded Sharp Cheddar Cheese
  • 1/2 Pound Shredded Gouda Cheese
  • 1/4 Cup Shredded Parmesan Cheese
  • 1/4 Cup Diced Green Onions

Directions

  1. In a Dutch oven over medium-high heat, add chopped bacon and cook until brown & crisp, about 10 minutes. Remove bacon set aside. Reserve bacon drippings in the pan.
  2. In the Dutch oven, heat butter and saute onion, apple, carrot, celery, salt & pepper until the mixture is starting to soften about 5 minutes. Stir in the seasonings and saute for another 5 minutes. Add the minced garlic and cook until fragrant, another minute.
  3. Add flour and continue to saute for 3 minutes, stirring constantly. Reduce the heat to medium-low and stir in the chicken stock, beer, and milk. Increase the heat to medium-high and cook for another 5 minutes.
  4. With an immersion blender, blend soup until velvety smooth. Stir in the cheese, and stir until the cheese is melted. Garnish with the reserved bacon, shredded Parmesan cheese, and diced green onions.

Nutrition & Cost Facts

Calories

435 kcal

Carbs

15 g

Fat

31 g

Protein

20 g

Cost Per Serving

$1.79

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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