Chicken, Apple & Cheddar Soup

Makes 6 Servings

3 tbsp butter, divided
1 tbsp extra virgin olive oil
3 Granny Smith apples, peeled, cored, chopped
1 cup onion, diced
1 large parsnip, chopped
1 cup carrots, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
1/2 tsp fresh sage, chopped
5 cups low-sodium chicken stock stock
1/3 cup heavy cream
salt and pepper, to taste
3/4 cup old cheddar cheese, grated
2 cups cooked, diced chicken breast

DIRECTIONS

Heat 1 tablespoon butter and olive oil in a heavy bottomed pot over medium heat.
Add next six ingredients and cook, stiring often, until the vegetables begin to soften, about 5 minutes.
Add the stock and sage; bring to a simmer and cook for 15-20 minutes, or until vegetables are very tender.
Using an immersion blender, purée the soup until almost smooth (leave a little bit of texture).
Add cream, grated cheddar and salt and pepper to taste.
Add the cubed chicken and stir until all is heated and smooth.
Serve in warm soup bowls with crunchy croutons and extra grated cheddar.

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