“A B C” SOUP (Apple-Bacon-Cheddar) Recipe

While we are not able to host our annual White Pine Fall Fest this year, we can invite you to walk our trails and visit our peaceful enclave at one of the prettiest times of the year. We can also share a recipe for a wonderful Fall soup we had hoped to share with you at the event. Enjoy!

“A B C” SOUP (Apple-Bacon-Cheddar)

Ingredients:

• 3 slices of bacon

• 1 medium white potato, peeled, chopped

• 2 medium any kind of apple, peeled, chopped

• 1 small sweet onion, chopped

• 1 ½ cups unsweetened apple juice

• 3 cups low salt chicken broth

• Kosher salt, freshly ground pepper

• 2 cups extra sharp cheddar cheese, shredded

• 2 slices rye bread, toasted

• 2 teaspoons Dijon mustard

• Fresh chives for topping, chopped

Directions:

Cook bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Cool and roughly chop. Remove all but 2 tablespoons of drippings from pot.

Return pot to stove, medium high heat. Add potato, apples and onion, stir frequently, cook until apples are tender (about7-10 minutes). Add apple juice, chicken broth, salt and pepper to taste. Simmer 10-12 minutes until potatoes are soft. Remove 2 tablespoons of cheddar and add rest to pot, stir until all the cheese is melted. Puree soup in blender in batches. Return to pot. Add more salt and pepper if desired.

Topping: Toast bread and spread with mustard, sprinkle reserved 2 tablespoons of cheese. Broil 30 seconds or until cheese melts. Cut into 1 inch squares. Ladle soup into bowls, add toast and top with bacon and chives.