The Waring House Apple Cider and Old Cheddar Soup
Cooking time: 40 minutes
Preparation time: 10 minutes
Makes: 6 servings
Using Old Cheddar, produced by Empire Cheese and Butter Co–operative in Campbellford, ON.
Recipe created by Executive Chef Luis de Sousa of The Waring House Restaurant & Inn in Picton, ON.
Chef de Sousa scored big points with me when I read his menu and saw this soup dish. Apple cider and cheese together? How did he know they are two of my favourite ingredients. His soup was a great starter to a delicious meal in the inn’s Garden Room Dining Room.
Ingredients
- 2 ¾ cups (680 mL) Water
- ½ Large Onion
- 3 to 4 Celery Stalks
- 1 Large Carrots
- 1 1/3 cups (330 mL) Sweet Apple Cider
- 2/3 cup (160 mL) Maple Syrup
- 2 tbsp. (30 mL) Cornstarch
- ¼ cup (60 mL) Water
- ½ lb. (225 g) Old White Cheddar Cheese, grated
- 1 1/3 cups (330 mL) 35% Cream
Cooking Instructions
- In a large stockpot, bring the water, onion, celery, and carrot to a boil. Simmer for 15 to 20 minutes. Remove vegetables and strain if necessary.
- Add the apple cider and the maple syrup to the flavoured water.
- In a measuring cup, dissolve the cornstarch in ¼ cup (60 mL) of water and stir into the soup. Heat until slightly thickened.
- Stir in the cheddar cheese and the cream. Season to taste with salt and pepper.
- Heat gently until the cheese is dissolved and the soup is warm enough to serve.
Tony’s Suggestions
- Non Alcoholic: Apple cider (the same as you use in preparation)
- Wine: A medium–bodied white wine with some residual sugar: Vouvray, Alsace Gewurztraminer, Semi Dry Riesling from Ontario
- Fortified wine: Oloroso sherry
- Spirits: Calvados
Make Ahead
- Soup can be made two days ahead, covered and refrigerated.
Gurth’s Notes
- For a stronger flavour, use a nippy cheddar such as a 2, 3, or 4–year old.