-
1
Heat the butter in a heavy saucepan over medium heat.
-
2
Stir in the onions, cover, and cook for about 5 min, till onions are almost tender but not browned.
-
3
Add in the apples and cook, covered, till the apples are tender but still have a little crunch, about 5 to 8 min.
-
4
Meanwhile, combine the beer and lowfat milk in a heavy saucepan and bring to almost boiling over medium-high heat.
-
5
Remove from heat and set aside.
-
6
Add in the flour, 1 tsp.
-
7
salt and Tabasco, if using, to the apple mix and stir almost constantly over medium-high heat for 2 min to cook the flour.
-
8
Remove the pan from heat and add in the beer mix all at once.
-
9
Stir gently with a wooden spoon, scraping bottom of pan to release any cooked flour.
-
10
Return mix to medium-high heat and bring to a simmer, stirring frequently.
-
11
Cook for 2 min (soup will thicken), then lower heat to medium and gradually add in the cheese, stirring till each addition is melted and soup is smooth.
-
12
Taste and adjust seasoning with more salt or possibly Tabasco if necessary.
-
13
Ladle into bowls, sprinkle lightly with paprika and serve immediately.
-
14
This recipe yields 4 to 6 servings.
-
15
Comments: A crisp apple like Granny Smith gives this creamy soup a contrasting texture.
-
16
Use a light-tasting beer, like Corona.
