I’ve got the fever. Fall fever, that is. I went for a jog the other day and I swear pumpkin spice was coming out of my pores. That might not be entirely accurate, or scientifically possible, but you get the idea. What I need is a good, apple beer soup!
One of my favorite things about fall is the food. Remember how I said I may have food issues? Well its especially apparent this time of year. Tasty treats, soup, and crusty (gluten-free) bread are at the top of my Tasty Nom Noms list. I do love me a good list.
Enter this delicious recipe.
My mother in law, Diane, is perhaps one of the BEST cooks I have EVER had the pleasure of knowing. Not just because she makes tasty treats for me to shove down my gullet, but she is also an amazing, kind, funny person. I’ll keep her around.
This soup recipe is actually adapted from one of her recipes. I did very little tweaking to it. I mean, why mess with a good thing? Well, I did mess with it, but only to make it gluten-free, but it’s still so….darn…..good! I mean cheese and beer? Hello! Can you really go wrong?
Real talk. I may have had a situation occur while making this. Without getting into details, lets just say it’s never a good idea to NOT set a timer when you have something in the oven. It’s not good. Bad things happen like smoke and things that are not raisins, start looking like raisins. Major fail.
Other than that little…ehem…misstep, it’s a pretty straight forward recipe. I recommend doing all the prep ahead of time, because it comes together pretty quickly. Also resist the urge to eat all the shredded cheese while you’re cooking. If you are notorious for stunts like that, maybe give yourself a “cheese buffer”.
The crumble can be made ahead of time, and to avoid situations such as the one I ran into. It’s generally a good idea.
I should also state, for the record, that I used walnuts in lieu of pecans (I was being super cheap), and also used unsweetened almond milk instead of regular milk. The latter there was still tasty, but I think this would be best with good ol’ whole milk. I used the almond just to be sassy. Well, I also forgot milk at the store so that played a part in it too.
Well, without any further ado, here it is in all of its gloriousness!
Brie+Apple Cheddar Soup With Cinnamon Pecan Crumble
A Gluten Free Masterpiece
- 1/2 cup gluten free oats
- 3/4 cup chopped pecans or walnuts
- 1 tbs gluten free flour
- 1 tbs brown sugar
- salt and pepper
- 1/2 tsp cinnamon
- 4 tbs softened butter
- 1 tbs olive oil
- 1/2 medium sweet onion, chopped
- 1/2 tsp brown sugar
- 1/2 cup apple cider
- 2 apples peeled and chopped
- 2 tsp fresh thyme chopped
- 1 12oz can gluten free beer
- 2 cups chicken stock
- 1/4 tsp cayenne pepper
- 1/4 cup gluten free flour
- 1 cup milk
- 8oz grated sharp cheddar cheese
- 4oz brie rind removed and chopped
- Preheat the oven to 375
- In a medium bowl, add the gluten-free oats, chopped nuts, gluten free flour, brown sugar, salt and cinnamon and combine.
- After mixture is combined, add the softened butter and crumble together using your hands.
- On a foil or parchment lined cookie sheet, add the mixture evenly and bake for 20-25 minutes. Then, when done, set aside for topping.
- Heat the olive oil in a soup pot on medium heat. Add the onions and a pinch of brown sugar, and a pinch of salt and pepper. Saute for about 5 minutes, stirring often or until onions soften.
- Add in the apple cider and cook until the onions carmelize and the cider reduces by half, about 5 minutes.
- Next add the chopped apples (I used Honey Crisps as per the original recipe) and the thyme to the pot. Continue to stir and cook for approx. 10 more minutes until the apples are tender.
- Add the beer (I used Omission GF beer) chicken stock, and cayenne to the pot. Bring to a simmer for about 5 minutes to meld the flavors. Using an immersion blender (ours was in storage so I paused and pureed a bit in our blender. It works in a pinch, but the immersion blender is best…and easier to clean) and puree until the soup reaches your desired consistency.
- Whisk the gluten-free flour into the milk , then whisk the milk mixture gradually into the soup. Simmer for about 5 minutes and whisk well to incorporate.
- Next, gradually stir in both cheeses. Do this very gradually and whisk the whole time until melted, creamy and smooth.
- Simmer on low for approx. 5 minutes until ready to serve. Serve with pecan crumble on top and crusty, gluten-free bread on the side.
That’s it for today,everyone! If you want more recipe ideas, make sure to subscribe/follow as I try and post at least a couple times per week.You can also follow me on Pinterest , Instagram or Facebookfor more tasty treat ideas as well!
Until we meet again! Happy Nom Noms!