Cheddar and Hard Cider Soup with Fried Shallots

Apples and cheddar cheese are a classic pairing of tart and sharp flavors. Here, this classic combo tastes even better, as it’s matched with thinly slivered shallot rings that have taken a dive into hot oil to create
a crispy, crunch topping. Serve a crisp, lightly dressed salad on the side, and ready yourself for the
compliments from your dinner guests.

 

Cheddar and Hard Cider Soup with Fried Shallots

 

For the fried shallots:

2 Tbs. all-purpose flour

1/2 tsp. salt, plus more, to taste

1/4 tsp. freshly ground pepper

2 shallots, thinly sliced

1/2 cup (4 fl. oz./125 ml) canola oil

 

For the soup:

4 Tbs. (2 oz./60 g) unsalted butter

2 yellow onions, chopped

1 celery stalk, chopped

1 Yukon gold potato, peeled and chopped

2 garlic cloves, minced

2 Tbs. all-purpose flour

2 1⁄2 cups (20 fl. oz./625 ml) chicken broth

2 1⁄2 cups (20 fl. oz./625 ml) hard apple cider

1 cup (8 fl. oz./250 ml) half-and-half

2 bay leaves

2 thyme sprigs

2 Tbs. Applejack or Calvados brandy

3⁄4 lb. (375 g) English cheddar cheese, shredded

Kosher salt and freshly ground pepper

 

To make the fried shallots, in a small bowl, stir together the flour, salt and pepper. Add the shallots and toss to coat. In a small saucepan over medium-high heat, heat the oil until very hot. Shake off any excess flour from the shallots and fry until golden brown, about 4 minutes. Drain on paper towels and season with salt.

 

To make the soup, in a large, heavy pot over medium-high heat, melt 3 Tbs. of the butter. Add the onions, celery, potato and garlic and stir. Reduce the heat to low, cover and cook, stirring occasionally, until the vegetables are softened, about 12 minutes. Sprinkle the flour over the vegetables and cook, stirring
constantly, until the flour is incorporated. While stirring constantly, gradually add the broth, cider and half-and-half. Raise the heat to medium-high, add the bay leaves and thyme sprigs, and bring to a boil.
Reduce the heat to low and simmer to blend the flavors, about 10 minutes.

 

Remove the bay leaves and thyme sprigs from the soup and discard. Remove the soup from the heat and let cool slightly.

 

Working in batches, puree the soup in a blender. Pour into a clean pot. Stir in the applejack. Off the heat, while whisking constantly, gradually add the cheese one handful at a time. Continue whisking until all the cheese is melted. Place over medium-low heat, stir in 1 tsp. salt and pepper to taste, and cook gently,
stirring often, until heated through, about 10 minutes.

 

Taste and adjust the seasoning. Serve, garnished with the fried shallots. Serves 6 to 8.

 

 

Find more soup recipes for every season and occasion in our cookbook
Williams-Sonoma Soup of the Day, by Kate McMillan.