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.
Like this recipe? Why not try one of these as well?
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