Best Bites: Brie and cheddar apple beer soup

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. 

This hearty soup combines all of the essential fall flavors! Learn how to make this delicious brie and cheddar apple beer soup with toasted pumpkin seeds in this episode of Best Bites!

Ingredients:

  • 2 tablespoons olive oil
  • 1 sweet onion chopped
  • Salt and pepper to taste
  • 2/3 cup apple cider
  • 2 small Honeycrisp apples or 1 large, chopped
  • 2 teaspoon fresh thyme chopped (or 1/2 teaspoon dried)
  • 1 (12 ounce) beer
  • 2 cups low-sodium chicken broth
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup flour
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 8 ounces brie rind removed + cubed
  • Toasted pumpkin seeds for topping

Instructions:

  1. Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized.
  2. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when I bake the crumble).
  3. Meanwhile, whisk the flour into the milk until smooth. Set aside.
  4. Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like). Return the soup to the stove and bring to a low boil. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.
  5. Stir in the cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.
  6. Ladle the soup into bowls and top with toasted pumpkin seeds

Check out more fall recipes below!

10 PHOTOS
Fall recipes we're making
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Fall recipes we're making

Hearty Minestrone Soup

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Five-Spice Sweet Potato Pie

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Simple Pumpkin Waffles

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Fire Roasted Pecan Pie with Brown Butter Almond Cake

Brown Butter Almond Cake Ingredients:

  • 1 ¼ cup Almond flour
  • 1 1/8 cup Cake flour
  • 1 1/8 cup Sugar
  • ½ tsp Salt
  • ½ cup Brown butter (room temp)
  • 4 egg whites
  • 1 Tbsp Vanilla extract

Pecan Pie Filling Ingredients:

  • 1 cup Sugar
  • ¾ cup Dark corn syrup
  • ¾ cup Light corn syrup
  • 5 eggs
  • ¼ cup Unsalted butter
  • 1 vanilla bean
  • 1 ½ cup Pecans (rough chopped)
  • ½ tsp Kosher salt
  • 3 Tbsp Bourbon

Crème Fraiche Crème Anglaise Ingredients:

  • 2 cups Milk
  • 1 ¼ cup Heavy cream
  • 9 Egg yolks
  • ¾ cup + 2 Tbsp – Sugar
  • 2 Vanilla beans
  • 1 tsp Kosher salt
  • 1 cup Crème fraiche

Instructions:

1. Preheat oven to 350 degrees Fahrenheit

2. To make the pecan pie filling, heat sugar, light and dark syrups, and vanilla to simmer. Remove from heat and add bourbon. Whisk the hot sugar mix into eggs while whisking. Add butter and salt.

3. To make the brown butter almond cake, mix all dry ingredients in a mixer with paddle attachment. Add in room temperature butter and continue to mix in slow speed. Then add egg whites and vanilla and mix until well incorporated.

4. Place cake batter in piping bag and pipe ½ inch thick in 1 8-inch pie dish or a 3” ramekin in diameter.

5. Place pecans on a sheet pan, and torch to char with TS4000 Bernzomatic torch. Then place pecans over brown butter cake batter in ramekins and pour sugar syrup to cover. Torch away air bubbles. Bake for 25-35 minutes.

OPTIONAL: Top off the dessert with a crème fraiche crème anglaise

1. To make the crème place milk, sugar, heavy cream, and vanilla beans into a stainless-steel pan and bring to a raging boil. While milk is heating place yolks, and salt in a container/bowl big enough to fit milk mix as well.

2. Have a hand blender on hand and ready, once milk mix comes to a raging boil, place handheld blender into the yolks mix and buzz milk mix into yolks. Strain using a chinois and add crème fraiche. Let cool before topping on pastry.

Squash Soup with Pumpkin Seeds

See the full recipe here

Roasted Nectarines and Whipped Burrata (Paired with Meiomi Sparkling or Rosé)

INGREDIENTS

• (4) Nectarines (sliced in half)
• (1) Tsp Salted honey
• (1) Tbs finely chopped dried cranberries
• (¼) cup balsamic vinegar
• (1) Tsp Thyme, chopped
• (1) Burrata
• (1)-(2) Tbs Heavy cream

RECIPE

1. Pre-heat oven to 200 degrees
2. Cranberry Honey Balsamic Vinegar: Whisk salted honey, cranberries, balsamic vinegar and chopped thyme in a small bowl. Stream oil into the mixture while whisking continually until the oil emulsifies into the vinegar. Set aside.
3. Whipped Burrata: Place burrata in a food processor.
4. Add heavy cream and process. Consistency should be creamy. Pour into pastry bag.
5. Brush nectarines lightly with olive oil and roast in oven for 25 minutes
6. Pipe whipped burrata onto plate and spread into even layer in a circle. Plate grilled nectarines on whipped burrata and drizzle honey-balsamic-thyme mixture on top.
7. Enjoy!

Gingerbread Pancakes with Warm Lemon Sauce

See the full recipe here

Warm and Savory White Bean and Carrot Quinoa Salad

See the full recipe here

Pumpkin Risotto With Grana Padano

See the full recipe here.

Cranberry Walnut Cinnamon Rolls

See the full recipe here

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