Cheddar Apple Beer Soup with Brie
- 2 Tablespoons Olive Oil
- 1 Sweet onion, chopped
- Salt and pepper, to taste
- 2/3 cup apple cider
- 2 apples, chopped (I used honeycrisp)
- 2 teaspoons fresh thyme, chopped (or 1/2 teaspoon dried)
- 1 12-oz beer (I used pumpkin beer)
- 2 cups chicken broth
- 1/4 teaspoon cayenne pepper
- 1/4 cup flour (substitute gluten-free, if necessary)
- 1 cup milk
- 16-oz sharp cheddar cheese, shredded
- 8-oz brie, rind removed and cubed
- 1 cup old fashioned oats
- 1-1/2 cup whole raw pecans
- 2 Tablespoons flour
- 2 Tablespoons brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 6 Tablespoons unsalted butter
To Make the Crumble
Preheat the over to 375 degrees.
Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Bake for 20-25 minutes, until crisp and golden brown and smells amazing. (I let mine cook just a minute too long and the pecans got too toasty, ugh! so watch those last minutes carefully!)
*To serve it warm, make it while the soup simmers.
Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and pinch of brown sugar. Season with salt and pepper. Cook about 5 minutes, stirring frequently, until softened.
Chop! Chop! Chop!
* Did you know that if you cut a flat bottom for your apple and place that side down, it is easier to cut your apple? It doesn't wobble all over the place and you won't cut yourself as easily.
Now comes the fun part. Once the apples are soft, puree the soup until chunky smooth or completely smooth, whichever you prefer. You can do this in a food processor or, my favorite, with a hand held immersion blender. I have a Cuisinart Smart Stick my husband bought me and I love it for recipes like this.
Okay, so now our soup looks like this.
The spices from the topping give it the smell of autumn, the beer adds the Octoberfest flavor, and if you leave it somewhat chunky like I have, the apples provide a little sweet crunch with each spoonful all leading to the perfect football weather soup. Enjoy!