Cheddar-Apple Bisque

 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.