Apple and Cheddar Soup With Roasted Apple Garnish

Democracy Dies successful Darkness

For the roasted pome garnish

• 1 ample oregon 2 tiny tart apples, cored but not peeled, and sliced thinly
• 1 tablespoonful unsalted butter, melted
• 2 teaspoons freshly squeezed citrus juice
• 1 tablespoonful sugar
• 1/4 spoon crushed cinnamon

For the soup

• 4 tablespoons (1/2 stick) unsalted butter
• 1 mean onion, chopped into 1/4-inch dice
• 4 mean cloves garlic, minced
• 1 1/2 teaspoons salt, positive much to taste
• 2 ample stalks of celery, chopped into 1/4-inch dice
• 1/4 cupful flour
• Leaves from 1 sprig of thyme
• 1/2 spoon crushed cinnamon
• 1/2 spoon crushed allspice
• 1/4 spoon cayenne pepper
• 1/4 spoon freshly grated nutmeg
• 1/8 spoon crushed cloves
• 2 cups pome cider
• 2 cups water
• 1 lb (about 3 medium) Yukon Gold potatoes, peeled and chopped into 1/2-inch dice
• 1 1/2 pounds (about 3 medium) tart cooking apples (such arsenic Granny Smith), cored, peeled and chopped into 1/2-inch dice
• 2 cups half-and-half
• 1 cupful dense cream
• 3/4 lb crisp cheddar cheese, shredded (about 2 1/2 cups)