-
1
To make the soup, in a medium-sized saucepan heat the oil over medium-high heat.
-
2
Add the ham scraps, if using, the celery, garlic, and onions and saute for about 4 minutes, or until the onions are translucent but not brown.
-
3
Reduce the heat to medium and add the quartered apples.
-
4
Cover and cook, stirring frequently, for abour 10 minutes or until the apples soften.
-
5
Add the port and simmer for 5 minutes more.
-
6
Add the chicken stock, bouquet garni, and ham bone, if using.
-
7
Reduce the heat to low and simmer, partially covered, for about 20 minutes, or until the flavors are well blended.
-
8
Meanwhile in a small skillet, fry the bacon over medium heat for about 5 minutes, or until browned and crisp.
-
9
Drain on paper towels.
-
10
Cut into 1 inch dice and set aside.
-
11
Leaving the skin on, cut the green and red apples into 18 inch dice to use for garnish.
-
12
You will need about 2 tablespoons of each color.
-
13
Put the diced apples in a small glass or ceramic bowl and sprinkle with 1 tablespoon of the lemon juice.
-
14
Set aside.
-
15
In a small bowl, knead the softened butter and flour together until smooth to make a beurre manie'.
-
16
Whisk the mixture into the soup to thicken it.
-
17
Cook for 5 minutes longer, stirring frequently.
-
18
Add the grated cheese to the soup, stirring constantly, until it is melted.
-
19
Strain the soup through a fine sieve into the top of double boiler set over gently boiling water to keep the soup hot.
-
20
Ladle the soup into warm serving bowls and garnish with the diced apples and chopped bacon.
-
21
Serve hot.
