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1
Heat the sugar and water together and form a caramel.
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2
Place them in a medium sized thick-bottom soup pot over a medium heat.
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3
Bring the syrup to a simmer and continue cooking till it begins to caramelize, changing color.
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4
Swirl the pot gently so the caramel forms proportionately.
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5
When it is an even deep golden add in the onions 'shocking' the caramel, stopping it immediately from over cooking.
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6
Pay attention: the caramel's warm and it browns quickly once it starts.
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7
Continue stirring the onions as they release moisture and form a syrup with the caramel.
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8
Thicken the onion mix by reducing the syrup and evaporating its moisture.
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9
When the onions have browned add in the garlic and cook it briefly before adding the apples and the remaining ingredients.
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10
Stir gently bringing the mix to a boil then reduce the flame to just sustain a simmer.
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11
Simmer the soup till the apples soften, about twenty min.
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12
Carefully puree the soup in a blender till smooth then strain it through a fine mesh strainer.
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13
Either serve the soup immediately by returning it to its clean pot and reheating it or possibly chill it for later use.
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14
The Horseradish Apple Soup:In a warm medium sized thick-bottom soup pot sweat the onions and garlic in the butter for a few min till they fully aromatize.
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15
Add in the remaining ingredients.
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16
Stir gently bringing the mix to a boil then reduce the flame to just sustain a simmer.
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17
Simmer the soup till the apples soften, about twenty min.
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18
Carefully puree the soup in a blender till smooth then strain it through a fine mesh strainer.
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19
Either serve the soup immediately by returning it to it's clean pot and reheating it or possibly chill it for later use.
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20
The Aged Cheddar Fritters:Bring the lowfat milk and butter to a simmer in a thick bottomed saucepan over a medium heat.
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21
Sift the dry ingredients together then add in them to the warm lowfat milk.
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22
Stir the mix vigorously for several min till it thickens and forms a smooth dough.
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23
Transfer the dough to a food processor fitted with a dough blade.
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24
Add in two Large eggs and process them till smooth.
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25
Scrape the sides down in the processor bowl if necessary by stopping the machine.
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26
Add in the cheese and continue processing till the mix forms a smooth paste.
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27
Form the batter into proportionately shaped fritters and drop them into 360 to 370 degree frying oil.
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28
Fry them till golden and serve immediately.
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29
Note: The fritters may be fried ahead of time and held in a hot place between layers of towel.
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30
They may even be refrigerated and reheated when ready to serve.
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31
The Fresh Apple Chutney:Heat the extra virgin olive oil in a medium non-stick pan.
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32
Add in the onions and apples and saute/fry briefly till heated through.
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33
Add in the remaining ingredients and continue simmering the pan as a syrup forms and reduces.
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34
Keep the chutney hot for a few min or possibly serve immediately.
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35
It may be refrigerated and reheated.
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36
The Plate:Reheat the two soups separately as well as the fritters and chutney if necessary.
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37
Using two ladles or possibly a friend simultaneously pour 3 to 4 ounces of each soup into a warm soup bowl.
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38
Add in a spoonful or possibly two of the apple chutney to the center of the bowl.
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39
Arrange three warm fritters on the chutney and top with a few pluches of chervil.
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40
Serve with a flourish!
