
Smokey Apple and Cheddar Soup
6 strips of East Meats West Smokey Beef Strips
6 cups (1.5 L) East Meats West chicken broth
1 cup (250 mL) each chopped onion, celery and carrot
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) each, salt and fresh cracked pepper
2 bay leaves
4 cups (1 L) chopped peeled tart apples
1 cup (250 mL) apple cider
2 cups (500 mL) grated old cheddar
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In a skillet, cook Beef Strips over medium high until heated through but not crisp, about 5-7 minutes. Break into pieces and set aside.
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Drain all but 2 tbsp (25 mL) of fat from the pan. Return pan to medium high heat. Add onion, celery and carrot and cook, stirring often until onion is tender and golden, about 8 minutes.
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Stir in thyme, salt, pepper, bay leaves and apple; cook for 5 minutes.
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Stir in cider and broth, scraping up any brown bits from the bottom of the pan. Bring to boil, reduce heat to maintain a simmer, cover and cook 15 minutes. Let sit 10 minutes.
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Remove bay leaves and blend with immersion blender until smooth or transfer to blender in batches and blend until smooth.
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Whisk in cheddar until well blended (may need to heat soup to incorporate cheese completely). Serve in warmed soup bowls topped with reserved Beef Strips.