Recipe: Apple cheddar soup with sage croutons
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Cooking tools:
- Pot
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Blender
- Saucepan
- Whisk
- Grater
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Ladle
- Kitchen timer
- Serving bowl
Ingredients
- 3 tbsp unsalted butter, divided
- 1 tbsp extra-virgin olive oil
- 3 Granny Smith apples, peeled, cored and chopped (about 3 cups)
- 1 cup finely chopped onion
- 1 cup chopped parsnip (about 2 parsnips)
- 1 cup chopped carrot (about 2 carrots)
- 1⁄2 cup chopped celery
- 3 cloves garlic, chopped
- 1⁄2 tsp finely chopped fresh sage
- 1 tsp kosher salt
- 1⁄4 tsp freshly ground black pepper
- 2 cups water
- 2 cups apple juice
- 2 tbsp all-purpose flour
- 1 cup milk, warmed
- 6 oz old cheddar cheese, grated
- 2 tbsp unsalted butter
- 3 fresh sage leaves, finely chopped
- 2 cups cubed focaccia bread
- Kosher salt
- freshly ground black pepper
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