320 calories per serving
Active
time 25 minutes
Total
time 1 hour 15
minutes
Makes 12 Main-Dish Servings
Bisque
3 Tbsp.
unsalted butter
2 lb. Yukon
Gold potatoes, peeled, cut into 1-inch chunks
4 large
Cranny Smith apples (1½ lb.), peeled, cored, and cut into 1-inch chunks
1 cup
sliced leek (white part only), washed well
½ cup diced
carrot
4 large
fresh thyme sprigs
2 tsp.
yellow mustard seeds or 1 tsp. dry mustard powder
4 cups
reduced-sodium vegetable broth
1 bottle
(12 oz.) wheat beer
1¼ tsp.
hot-pepper sauce
12 oz.
sharp Cheddar cheese, shredded (3 cups)
12 oz.
smoked ham, diced
2 Tbsp.
chopped fresh parsley
Salt
Apple
salsa
1 large
Golden Delicious apple, cored, diced
1 large
Gala apple, cored, diced
¼ cup honey
1 Tbsp.
snipped fresh chives
½ tsp.
caraway seeds
¼ tsp. salt
¼ tsp.
freshly ground black pepper
1.
Make Bisque: In 6-quart
Dutch oven on low, melt butter. Add potatoes, apples, leek, carrot, thyme, and
mustard seeds. Cover pot; cook vegetables 15 minutes, stirring once or twice.
Add broth, beer, and hot sauce and bring to boiling; reduce heat, cover pot,
and simmer 40 minutes, or until vegetables are very tender. Remove from heat.
Discard thyme sprigs. Puree soup using stick blender (or in food processor or
blender in batches). Stir in cheese until melted and smooth. Add ham, parsley,
and salt to taste. Keep soup hot over low heat.
2.
Make Apple Salsa: In
small bowl, toss all ingredients until blended.
3.
To serve, place ¼ cup
salsa into center of each serving bowl. Pour soup around salsa.
Each
serving about 14 g
protein, 37 g carbohydrate, 14 g total fat (7 g saturated), 3 g fiber 51 mg cholesterol,
612 mg sodium.