Apple Cider Soup with Little Cheese Puffs

Apple Cider Soup
Apfelmostsuppe mit kleinen Käse-Windbeutelchen
Surprise your guests with this unique soup which combines rich creamy flavors with wonderfully ripe fruit notes. The airy cheese puffs make for a beautiful presentation and create a great balance of flavors.
Course Soup
Keyword Apple, Thanksgiving


For the cheese puffs

  • 1/2 cup water 125g
  • 2 tbsp butter
  • 2/3 cup flour
  • 3.5 oz Allgäuer Emmentaler (or other mild German cheese) grated, 100g
  • 2 eggs

For the soup

  • 3 tbsp unsalted butter
  • 1/4 cup flour 30g
  • 1 quart apple cider 1 liter
  • 1 quart heavy cream 1 liter
  • 1 pinch sugar
  • freshly ground pepper


For the cheese puffs:

  • Bring the water, butter and salt to a boil in a medium saucepan. Sift the flour and add it to the saucepan at once. Stir vigorously until the dough comes together in a lump. Remove from heat and add the grated cheese. Let the dough cool down a bit, then add the eggs, one at a time, and stir until smooth. Using a pastry bag with a star-shaped tip form small mounds, about thumbnail size and place them on cookie sheet lined with baking parchment. Bake in a preheated oven at 350 degrees F until golden brown, about 7-8 minutes.

For the soup:

  • Melt the butter, add the flour and stir until smooth. Gradually add the apple cider and let simmer for about 5 minutes. Then add the cream, lemon juice, sugar and a hint of pepper. Divide the soup evenly among four soup bowls and carefully place the cheese puffs on top. The puffs are so light that they should just float on the soup's surface.