- Serves: 4 servings
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- 1 cup Cabot Clothbound Cheddar
- 2 small Honeycrisp apples or 1 large, chopped
- 2 tablespoons olive oil
- 1 sweet onion chopped
- Salt and pepper to taste
- 2/3 cup apple cider
- 2 teaspoon fresh thyme chopped
- 1 (12 ounce) beer
- 2 cups low-sodium chicken broth
- 1/4 teaspoon cayenne pepper
- 1/4 cup flour
- 1 cup whole milk
- 8 ounces brie rind removed + cubed
In a large soup pot add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. Meanwhile, whisk the flour into the milk until smooth. Set aside.
Once the apples are soft, puree the soup until chunky smooth or completely smooth. Return the soup to the stove and bring to a low boil. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.
Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.