Sue Rainey – Pottsboro, Texas
1st Place – One Pot Meals, 2013
The State Fair loves to showcase Creative Arts competitors and their creations in our Cookbook and our new recipe blog on bigtex.com. Enter your favorite recipe in one of our Creative Arts competitions for your chance to be in the spotlight!
[button color=”blue” size=”small” link=”http://bigtex.com/creativearts/recipes/” ]More State Fair Recipes[/button]
“A little sweet, a little savory – a whole lot of flavor”
5 T. unsalted butter, divided
1 med. onion, thinly sliced
2 med. apples, thinly sliced
1 lg. white potato, diced
1 1/2 c. chopped, peeled butternut squash
Salt & pepper
1/2 tsp. dried sage
2 T. all-purpose flour
1/3 c. apple cider
4 c. chicken broth
1 c. milk
2 oz. thinly sliced prosciutto, torn into sm. pieces
2+ c. grated Cheddar cheese
Tops of green chopped onions (opt.)
Melt 4 tablespoons butter in a large pot over medium-low heat; add onion, apples, potatoes and squash. Season with salt and pepper; cook until onion is soft, about 8 minutes. Stir in sage and flour. Add apple cider and cook over high heat, stirring until thickened. Add broth and milk; cover and bring to a boil. Reduce heat, simmer and cook, stirring until potato is soft, 8-10 minutes. Meanwhile, heat remaining tablespoon butter in a large skillet over medium-high heat. Add prosciutto and cook until crisp, turning occasionally. Drain on paper towels. Set aside. Add 2 cups cheese to soup over medium-low heat until melted. Put in blender in batches and puree until smooth; season with salt and pepper. Garnish with prosciutto, additional cheese and tops of green onions.
Yield: 4 to 6 servings.