Apple & Cheddar Cheese Grilled
Sandwiches with Apple Celery Soup
These two recipes are great for kids and adults who love melted grilled cheese sandwiches and piping hot soup. This is a great lunch to serve when it's chilly outside. Apples and cheddar cheese are always a great pair and the thinly sliced apples add a slight crunch to a plain grilled cheese sandwich. The apple celery soup is both sweet and savory making it extra delicious. It is also very easy to prepare and stores well in both the refrigerator and freezer.
Serves 4 to 6.
Apple & Cheddar Cheese Grilled Sandwiches
8 slices whole wheat bread (makes 4 sandwiches)
Cheddar cheese slices
1 to 2 apples (depending on how many sandwiches you make),
peeled, seeded and sliced into very thin slices
Butter or margarine for grilling
Place bread slices side by side. Place a desired amount of cheddar cheese on one side of the bread and top with apple slices. Top with the other slice of bread. Place a large frying pan over medium high heat. Spread a small amount of butter or margarine on the top and bottom of each sandwich. Place each sandwich in frying pan. Grill sandwich for about three minutes on each side, pressing down slightly with a spatula to ensure cheese melts. Grill to desired colour and crispness. Alternatively, use an electric grill or electric sandwich maker if you have one. Sandwiches can be kept warm in the oven at a low temperature until ready to serve.
Apple Celery Soup
2 tbsp. unsalted butter
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
3 apples, peeled, seeded and roughly chopped into medium sized pieces
5 large celery stalks, roughly chopped into small pieces
1 litre low sodium chicken (or vegetable) broth, store bought or home made
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried thyme
1/4 cup whipping cream, half-and-half, or milk (optional)
In a large saucepan, melt butter over medium high heat. Add chopped onion and cook for three minutes until softened. Add minced garlic and chopped celery and cover. Cook for three minutes until softened. Add apples. Cover and cook for another three minutes. Remove cover and stir in salt, pepper and dried thyme. Add one litre of chicken broth and increase heat to high. Bring to a boil and then reduce heat to low. Allow soup to simmer, partially covered, on low heat for twenty minutes.
Remove soup from heat. Pour soup, 1/3 at a time into a blender. Remove the centre top of blender lid to allow steam to escape while blending. Cover with a dishtowel to prevent splattering. Puree soup on high speed until smooth. Pour pureed soup back into saucepan, strain if any large pieces remain. Repeat this process until all the soup is pureed and smooth. Place saucepan back over medium heat and add 1/4 cup of whipping cream, half-and-half or milk (which ever you prefer). Stir in cream until well combined and remove soup from heat. Serve immediately while hot or allow to fully cool then refrigerate. Soup can be stored in refrigerator for up to three days or freeze for up to a month. If desired, garnish soup with a dollop of low fat sour cream, a pinch of group black pepper and a celery leaf.