Apple-Cheese Soup

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	1 hours

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Ingredients

1	tablespoon	white peppercorns
3	sprigs	thyme
2	each	bay leaves
1/4	cup	peanut oil
1	x	ham bone
1	stalk	celery	diced
2	cloves	garlic	minced
2	each	onions	diced
8	each	apples, tart
1	cup	port wine
6	cups	chicken broth
4	slices	bacon
1	each	lemon	juiced
4	tablespoons	butter
1/4	cup	flour, all-purpose
1 1/2	pounds	cheddar cheese, very old, sharp	grated

Directions

To make the soup, in a medium-sized saucepan heat the oil over medium-high heat.

Add the ham scraps, if using, the celery, garlic, and onions and sauté for about 4 minutes, or until the onions are translucent but not brown.

Reduce the heat to medium and add the quartered apples.

Cover and cook, stirring frequently, for abour 10 minutes or until the apples soften.

Add the port and simmer for 5 minutes more.

Add the chicken stock, bouquet garni, and ham bone, if using.

Reduce the heat to low and simmer, partially covered, for about 20 minutes, or until the flavors are well blended.

Meanwhile in a small skillet, fry the bacon over medium heat for about 5 minutes, or until browned and crisp.

Drain on paper towels. Cut into 1 inch dice and set aside.

Leaving the skin on, cut the green and red apples into 1/8-inch dice to use for garnish.

You will need about 2 tablespoons of each color.

Put the diced apples in a small glass or ceramic bowl and sprinkle with 1 tablespoon of the lemon juice.

Set aside.

In a small bowl, knead the softened butter and flour together until smooth to make a beurre manie'.

Whisk the mixture into the soup to thicken it.

Cook for 5 minutes longer, stirring frequently.

Add the grated cheese to the soup, stirring constantly, until it is melted.

Strain the soup through a fine sieve into the top of double boiler set over gently boiling water to keep the soup hot.

Ladle the soup into warm serving bowls and garnish with the diced apples and chopped bacon.

Serve hot.

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Shrimp Paesano

Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)

Reviewed by KarenZipdrive