Apple Soup with Bacon and Cheese Croutons

Ingredients:

• 1 medium potato, peeled and chopped
• 2 medium apples, peeled and chopped
• 3 cups chicken broth
• 3 slices of bacon
• 1 small onion, chopped
• 1.5 cups unsweetened apple juice
• 250 gr. grated cheddar cheese
• 2 slices rye bread, toasted
• 2 teaspoons mustard
• Chopped chives for serving

Preparation:

1. Cook the bacon in a large skillet over medium heat until crisp, 4 to 5 minutes per side. Drain on paper towels; let cool slightly, then chop coarsely. Discard the fat, reserving 2 tablespoons.
2. Increase the heat. Add the onion, apples, and potatoes and cook, stirring frequently, until the apples are tender, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Cook until the potatoes are tender, 10 to 12 minutes. Stir in everything except 2 tablespoons of cheddar until melted. Gradually puree the soup with an immersion blender. Return to the pan and season with salt and pepper.
3. Preheat the grill. Spread mustard on the bread and sprinkle with the remaining 2 tablespoons of cheese. Grill until the cheese is melted, about 30 seconds, then cut into 2-cm squares. Ladle the soup into bowls and top with bacon, onions, croutons, cheese, and plenty of pepper.
   
   Recipe Apple and pumpkin puree soup.
   
   Note
   
   When pureeing hot liquids in a blender, let them cool for about 5 minutes first, then pour into the blender, filling it only halfway. Cover with a lid, leaving one corner open to prevent pressure from building up; cover that corner with a kitchen towel to prevent splashing, and blend until smooth..