Instructions: Heat oil in large saucepot; add apples, potato, celery, onion and thyme. Saute 10 minutes. Stir in wine and simmer 2 minutes; add stock and simmer 45 minutes.

Puree soup mixture. Return to saucepot; over very low heat, and stir in cheese, cream, nutmeg, salt and pepper to taste. Cook just till heated through - do not allow to boil. Garnish with croutons and diced apples.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.