halfbakedharvest3.8
Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble.
It's the perfect soup for mid September. Not too heavy, but still just cozy enough
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 35 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●whisk
- ●bowl
- ●stove
📝 Preparation Steps
1
To make the Crumble
2
Preheat the oven to 350 degrees F.
3
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 minutes, stirring halfway through cooking, until crisp is golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.
cup flour1/4flour2 tablespoonsbrown sugar2 tablespoonscinnamon1 teaspoon
4
To make the Soup
5
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. 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)
olive oil2 tablespoonsbrown sugar2 tablespoonsSalt and pepper (to taste)fresh thyme (chopped (or 1/2 teaspoon dried))2 teaspoonbeer (I used pumpkin beer)1 (12 ounce)
6
Meanwhile, whisk the flour into the milk until smooth. Set aside.
cup flour1/4flour2 tablespoons
7
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 bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about ⏱️ 5 minutes.
8
Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup ⏱️ 5 minutes or until ready to serve.
brie (rind removed + cubed)8 ounces
9
Ladle the soup into bowls and top with the cinnamon pecan crumble. Plus maybe some extra cheese too!! Happy slurping!
cinnamon1 teaspoon
Nutrition Facts
calories
911 kcal
fat Content
53 g
serving Size
6 g
fiber Content
6 g
sugar Content
19 g
sodium Content
502 mg
protein Content
21 g
cholesterol Content
91 mg
carbohydrate Content
41 g
saturated Fat Content
21 g
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