I started by reading this recipe for soup:
COUNTY PREMIUM CIDER AND CHEDDAR SOUP
Courtesy of the Waring House, Picton, Ontario
1 cup celery
1 cup carrots, peeled
2 cups onion, finely diced
6 apples, cut and peeled
1 cup County Premium Cider
1 1/2 cups shredded cheddar
2 cups heavy cream
1/4 cup butter
1/4 cup flour
4 cups chicken broth
2 cups water
salt and pepper to taste
Sauté vegetables and apples in butter until soft. Remove from heat and purée.
Melt butter over low heat, add flour and stir constantly for 1 minute. Stir in chicken broth and water. Bring to a simmer, before adding the puréed vegetables and County Premium Cider. Continue to simmer for about 15 minutes. Add shredded cheese, stirring
Before serving, stir in heavy cream and season with salt and pepper to taste.
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Of course I changed a few things. I made a huge, double batch, added twice the amounts of carrots and celery, NO water, and half the cream. I also added lots of fresh chopped thyme, and doubled the cheddar. PERFECT! This would be a great soup to serve on Thanksgiving, or just for a simple weeknight dinner with a salad. There is lots more in my freezer!
You start by cooking all the carrots, celery, onion and apples. This is my huge dutch oven, almost full!
Then you puree them. Look at the pretty fall colors:
I followed the rest of the recipe's procedure and garnished the soup with grated cheddar and thyme.: