Smoked Cheddar Apple Bisque
 

Amount 1 pound  1/2 cup  1/4 cup  7 ounces  7 ounces  2 ounces  1 quart  1 pound  1/2 teaspoon  1/4 teaspoon  4 ounces  To Taste  4 ounces  24

Ingredient Courtland Apples -- PEELED,CORED,HALVED Leeks, White Part -- DICED Spanish Onions -- DICED Butter Flour Brandy Chicken Stock Sharp Vermont Cheddar Cheese -- GRATED Cinnamon Clove -- GROUND Heavy Cream -- SCALDED,HOT Salt And White Pepper Smoked Butter Apple Slices

Method

1. ON BAKING SHEET, SLOW ROAST APPLES 1 HOUR AT 350 DEGREES.
2. IN HEAVY SAUCEPOT, SEAT LEEKS AND ONIONS IN BUTTER UNTIL TRASPARENT.
3. ADD FLOUR, STIRRING, UNTIL ROUX IS COOKED THROUGH, ABOUT 10 MIN..
4. ADD BRANDY, THEN CHICKEN STOCK.
5. ADD APPLES AND CHEDDAR CHEESE TO STOCK MIXTURE; SIMMER 10 MIN.
6. ADDCINNAMON, CLOVES, AND CREAM.
7. STRAIN SOUP THROUGH CHINA CAP; RETURN TO POT.
8. FINISH WITH SALT AND PEPPER.
9. JUST BEFORE SERVICE, WHIP IN SMOKED BUTTER. PORTION 6 OZ. PER BOWL

NOTES : COLD-SMOKE 1 POUND BLOCKS OF BUTTER IN A SPECIAL REF. KEPT AT 40
DEGREES. HE EXPOSES UNWRAPPED BUTTER TO EXTINGUISHED HARDWOOD
CHIPS FOR 1-3 DAYS. DEPENDING ONDESIRED FLAVOR.

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