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Categories:Viewed: 98 - Published at: 7 years ago
Ingredients
- 1 Tbsp. canola oil
- 2 lrg onions - (8 ounce ea) sliced
- 1/2 Tbsp. minced fresh rosemary (or possibly 1/2 tspn crushed dry rosemary)
- 1/2 Tbsp. minced fresh thyme (or possibly 1/2 tspn crushed dry thyme)
- 2 Tbsp. oyster sauce (available in Asian markets and some grocery stores)
- 1 lb Granny Smith or possibly Mutsu apples - (3 med) peeled, cored, and cut into thin slices
- 6 c. fat-free no-salt-added canned chicken broth Salt (optional), to taste Freshly-grnd black pepper to taste
- 1/3 c. grated skim-lowfat milk sharp cheddar cheese
Method
- Heat the oil in a large pot over medium heat.
- Add in onions, rosemary, and thyme; saute/fry till onions wilt, about 3 min, stirring frequently.
- Add in the oyster sauce, apples, and broth.
- Bring to a boil, lower heat, and simmer, partially covered, for 15 min.
- Taste and add in salt (if using) and pepper.
- Ladle warm into soup bowl, sprinkling each portion with some of the cheese.
- Serve at once.
- This recipe yields 6 servings.
- Comments: Michael Thompson is a new mover and shaker in the growing population of Texas chefs and serves a similar soup each fall at his popular Fort Worth Ancho Chile Bar.
- Remember this soup when you're entertaining; men, particularly, love the flavor.
