Brie and Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble
Brie and Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble
Brie and Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble
- 1/4 teaspoon salt
- salt and pepper to taste
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1 cup milk (i used 2%)
- 1/4 teaspoon cayenne pepper
- 6 tablespoons unsalted butter
- 1 (12 ounce) beer (i used pumpkin beer)
- 1 sweet onion chopped
- 2/3 cup apple cider
- 2 apples chopped (i used honeycrisp)
- 2 teaspoon fresh thyme chopped (or 1/2 teaspoon dried)
- 2 cups low-sodium chicken broth
- 1/4 cup flour (may sub gluten free blend if needed)
- 16 ounces sharp cheddar cheese shredded
- 8 ounces brie rind removed + cubed
- cinnamon pecan oat crumble:
- 1 cup old fashioned oats
- 1 1/2 cups whole raw pecans
- Carbohydrate 54.2488739178755 g
- Cholesterol 164.86299702 mg
- Fat 58.1312757387503 g
- Fiber 5.18427100265026 g
- Protein 33.3600058409404 g
- Saturated Fat 35.3701028157746 g
- Serving Size 1 1 Serving (513g)
- Sodium 1011.0459637015 mg
- Sugar 49.0646029152252 g
- Trans Fat 3.54712736801292 g
- Calories 860 calories
Step-by-step
- Preheat the oven to 375 degrees F.
- Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon and salt.
- Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed.
- Bake for 20-25 minutes, until crisp is golden brown and smells amazing.
- I like to serve this warm, so I make it while the soup simmers.
- Heat a large soup pot over medium heat.
- Add the olive oil.
- Once hot, add the onions and a pinch of brown sugar.
- Season with a little salt and pepper.
- Cook about 5 minutes, stirring frequently, until softened.
- At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook.
- Do this until the onions are caramelized.
- Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes.
- Add in any remaining apple cider, the beer, chicken broth and cayenne.
- Bring to a simmer and cook 5-10 minutes or until the apples are tender.
- Meanwhile, whisk the flour into the milk until smooth.
- Set aside.
- Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like).
- Return the soup to the stove and bring to a low bowl.
- Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.
- Stir in the cheddar cheese and brie until melted and smooth.
- Simmer the soup 5 minutes or until ready to serve.
- Ladle the soup into bowls and top with the cinnamon pecan crumble.
Swapping a sharp cheddar for a milder cow milk cheese alters the structural integrity of this emulsion, stripping away the necessary acidity required to cut through heavy dairy fats. Without that assertive bite, the finished broth can easily taste flat, meaning you must compensate with additional seasoned apple cider or a splash of cider vinegar. When caramelizing the sweet onions over medium heat, do not rush the process by turning up the burner, because slow-cooked alliums develop complex sugars that anchor the entire flavor profile of the pot.
Deglazing the pan gradually with apple cider requires attention to reduction rates, ensuring the liquid fully incorporates into the onions before subsequent additions rather than pooling at the base of the vessel. Whisking the flour thoroughly into cold milk creates a slurry that prevents lump formation when introduced to simmering liquids, acting as a reliable thickening agent once brought to a boil for five minutes. Incorporating shredded sharp cheddar and rindless brie demands careful temperature control, requiring low heat to prevent the milk proteins from seizing and creating an unwanted grainy texture in the bowl.
Baking the oat crumble on a greased cookie sheet at 375 degrees Fahrenheit for twenty to twenty-five minutes yields a golden-brown crunch that contrasts sharply against the velvety soup beneath it. Operating multiple kitchen tasks simultaneously means sliding the crumble sheet into the oven right as the apples and beer reach their initial simmer, maximizing efficiency without sacrificing the attention required for either component. Adjusting the final texture by pulsing the pot with an immersion blender until chunky-smooth preserves pleasant rustic bits of fruit while establishing a cohesive, luxurious body.
