Soups Canadian

Harvest Apple Beer & Brie

This is a great harvest soup that isn't too heavy and is great at parties. Serve with a side of bread, roasted veggies, or even some smoked sausage. Great for Raclette parties.

Harvest Apple Beer & Brie
Prep
27 min
Cook
37 min
Total
1 hr 4 min
Servings
4 bowls
(a generous estimate, much like most cookbook authors)
Difficulty
moderate
High-Protein
Diet
High-Protein
Away Mission
220 min walk
(roughly one away mission's worth of running from something that wants you dead)
#cookbook-original #fall #party-food

Ingredients

  • 2 tbsp coconut oil
  • 1 small red onion, finely chopped
  • 1 cup apple cider
  • 1 to 2 medium apples, finely chopped
  • 1 tsp fresh thyme, chopped
  • 1 bottle craft beer (ale or lager)
  • 2 cups chicken broth
  • 1/2 tsp cayenne pepper
  • 1/4 cup all-purpose flour
  • 8 oz brie cheese, rind removed, cubed
  • 1 cup whole milk
  • 1 cup smoked cheddar cheese, shredded
  • 1 cup old fashioned oats, for the crumble
  • 1 cup pecan halves, for the crumble
  • 2 tbsp all-purpose flour, for the crumble
  • 2 tbsp brown sugar, for the crumble
  • 1/4 tsp sea salt, for the crumble
  • 1/4 tsp pumpkin spice, for the crumble
  • 6 tbsp unsalted butter, for the crumble

Steps

  1. Preheat oven to 350°F. Grease a baking sheet. Combine the oats, pecans, flour, brown sugar, cinnamon, and salt for the crumble. Add softened butter and crumble it into the mixture until moist and evenly distributed. Bake 20 minutes, stirring halfway, until crisp.
  2. Heat a large pot over medium heat. Add the oil. Once hot, add onions and a pinch of brown sugar, season with salt and pepper, and cook about 5 minutes until softened. Slowly add apple cider and cook into the onions until caramelized.
  3. Add the apples and thyme, cook until softened. Add the remaining apple cider, beer, broth, and cayenne. Bring to a simmer and cook 5 to 10 minutes until the apples are tender.
  4. Whisk the flour into the milk until smooth and set aside. Purée the soup until chunky-smooth, then return to the stove and bring to a low boil. Whisk in the milk mixture and boil until slightly thickened, about 5 minutes.
  5. Add the cheese and brie, stirring until melted and smooth. Simmer until ready to serve. Top with the pecan crumble.

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Notes

From Sarah's original "Dinner by the Minute" cookbook, Soups/Stews/Chowders & Bisques volume. Subtitle: "A soup that can also be a dip." The book recommends Alberta craft beer from Town Square Brewery, but any craft ale or lager works. Topped with a Pecan Pumpkin Oat Crumble.

Nutrition Facts
Per 1 bowl
Calories 1000
Burning this off: roughly one intense session of Zamboni driving.
% Daily Value*
Fat 71.0 g 95%**
Saturated + Trans 36.5 g 183%**
Cholesterol 140 mg
Sodium 1160 mg 50%
Carbohydrate 61.0 g
Fibre 7.0 g 25%
Sugars 25.0 g 25%
Protein 29.0 g
Potassium 730 mg 16%
Calcium 440 mg 34%
Iron 2.9 mg 16%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
**This dish means well. Some numbers above are having a bit of a moment. Delicious? Absolutely. A daily habit? Let's not. Eat it, enjoy it, then maybe take the stairs.