Here's a simple recipe for a soup that was a very nice first course for my family's Thanksgiving dinner this year.

 

 

 

1/2 cup finely chopped onion

1 tbsp. butter

2 med. baking potatoes, peeled and diced

2 cups apple cider

1 tsp. snipped fresh thyme or, 1/2 tsp. dried thyme, crushed

1/2 tsp. salt

Dash cayenne pepper

1 med. cooking apple (such as Granny Smith or Fuji), peeled, coarsely chopped

1/2 cup milk

2 tbsp. all-purpose flour

4 oz. sharp Cheddar cheese, shredded (1 cup)

 

Fresh apple slices

Green peppercorns

 

1. In large saucepan, cook onion, apple in hot butter over medium heat until tender. Stir in potatoes, cider, thyme, salt, and cayenne pepper. Bring to boil, reduce heat. Simmer, covered, 15-20 minutes, stir occasionally. In small bowl, combine milk and flour, stir into soup. Cook and stir until bubbly. Slowly add cheese, whisking until cheese is melted.

 

2. Divide soup among serving dishes, top with apple slices and peppercorns.

 

Makes 4 to 6 servings. Recipe can be doubled.