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

1. 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.
2. Add the apple cider and the maple syrup to the flavoured water.
3. In a measuring cup, dissolve the cornstarch in ¼ cup (60 mL) of water and stir into the soup. Heat until slightly thickened.
4. Stir in the cheddar cheese and the cream. Season to taste with salt and pepper.
5. 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.