Ingredients
| 3 | tbsp.
butter | | 2 | medium apples, peeled, cored and cut into thin lengthwise slices | | 1 | shallot, minced | | 1 | tbsp.
flour | | 3/4 | tsp.
curry powder | | 1/4 | tsp.
ground cinnamon | | 2 | cups
half-and-half or milk (or combination of the 2) | | 1 | cup
shredded Gouda cheese |
|
 |
Directions
 | Melt butter in large saucepan over low heat. Add apples. Sauté 5 minutes or until golden, stirring occasionally. Set aside half the apples. |  | Add shallot to saucepan and sauté 1 minute. Stir in flour, curry powder and cinnamon and mix well. Gradually add half-and-half, stirring constantly to thicken. Add cheese, stirring until it melts. |  | Pour soup into blender container and purée. Return to saucepan and heat through. Add salt and pepper to taste. Pour into bowls and top with reserved apple slices. |
|
|
|