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Creamy Maple Gouda Apple Soup with Pecan-Oat Granola #AppleWeek #Sponsored

This post written by me on behalf of the sponsors of #AppleWeek. 
Products for recipe development and review were provided; prizes were donated for the giveaway, 
and this page may contain affiliate links.

Welcome to #AppleWeek! Carlee of Cooking with Carlee arranged this amazing event for you. Click to read about the giveaway prizes and to enter for a chance to win: here



And today, day one of #AppleWeek, here's what we have in store for you.

Creamy Maple Gouda Apple Soup 
with Pecan-Oat Granola

For my first #AppleWeek recipe, I'm sharing a creamy, sweet and savory apple soup with maple and gouda, garnished with a crunchy pecan-oat granola!

Ingredients

Soup
  • 1 onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 1 t thyme, destemmed + more for garnish
  • 4 C chicken broth (I used homemade, but use whatever you have on-hand)
  • 2 C apple juice (I made my own Fresh-Pressed Apple Juice)
  • 4 large apples, peeled, cored and diced
  • 4 large red potatoes, scrubbed and diced
  • 1 t vanilla extract (I used Rodelle's Pure Vanilla Extract)
  • 2 T maple syrup
  • 1-1/2 C gouda, shredded
  • freshly ground salt, to taste
  • freshly ground pepper, to taste


Granola
  • 2 C rolled oats (I used Flahavan's Irish Oatmeal)
  • 1 C raw pecans
  • ½ C raw pumpkin seeds
  • ½ C raw sunflower seeds
  • 1 T fennel seeds
  • 1 T white sesame seeds
  • 1 T black sesame seeds
  • 1 t chia seeds
  • 1 t  freshly ground salt
  • ½ t freshly ground pepper
  • 1 large egg white, beaten
  • ¼ C olive oil
  • 1 T maple syrup
  • 1 t garlic paste
  • 2 T ketchup
Procedure
Granola
Preheat oven to 350° F. Toss all ingredients together in a large mixing bowl until well-coated.


Transfer mixture to a rimmed baking sheet and bake, stirring once, until toasted and golden, approximately 25 to 30 minutes. Let cool. The granola will crisp as it cools.

Soup
Pour broth and juice into a large soup pot. Add in the onions, garlic, apples, and potatoes. Bring to a boil, reduce the heat and simmer until the potatoes are tender, approximately 20 minutes. Add in vanilla and maple syrup.

Puree the soup in a blender or food processor until smooth. Return soup to the pot and stir in shredded cheese. Heat until the cheese is melted. Season to taste with salt and pepper.


Ladle soup into individual bowls. Top with savory granola and garnish with more fresh thyme leaves.


Find Flahavan's Irish Oatmeal
on the web
on Instagram

Find Rodelle
on the web

*Disclosure: I received products for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the manufacturers of this product or the organizers of #AppleWeek.

Comments

  1. This soup would be perfect for our #MadeinFrance tasting....we'll see how much time we have and if Gouda is one of the cheeses available.

    ReplyDelete
  2. Oh my goodness, this looks sooooooo good! What a creative and delicious idea to kick off AppleWeek. I wish I lived closer so I could be your official taster!

    ReplyDelete
  3. That soup has my mouth water! Such an interesting creation!

    ReplyDelete
  4. Love this idea! A hit for every apple and cheese fan :)

    ReplyDelete
  5. Love everything about this, the textures and flavor!

    ReplyDelete
  6. Sounds great, Cam! I like the granola garnish idea, too.

    ReplyDelete
  7. This comment has been removed by a blog administrator.

    ReplyDelete

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