Cheddar & hard cider soup with fried shallots

Flour, all purpose	2 tablespoons + 2 tablespoons
Salt	½ teaspoon +
Pepper, freshly ground	¼ teaspoon +
Shallots, sliced	2
Canola oil	½ cup
Butter, unsalted	4 tablespoons
Onions, yellow, peeled, chopped	2
Celery, chopped	1 rib
Potato, Yukon gold, peeled, chopped	1
Garlic, minced	2 cloves
Chicken broth	2 ½ cups
Hard apple cider	2 ½ cups
Half-and-half	1 cup
Bay leaves	2
Thyme	4 sprigs
Applejack or Calvados brandy	2 tablespoons
Cheddar, white, shredded	¾ pound

1. Combine 2 tablespoons flour, salt, and pepper. 
2. Add the shallots, and toss to coat. 
3. Heat the oil in a saucepan over medium-high heat until very hot. 
4. Shake off any excess flour, and fry until golden brown, about 4 minutes. 
5. Drain on paper towel, and season with salt. 
6. In a Dutch oven, melt 3 tablespoons butter over medium-high heat. 
7. Stir in the onions, celery, potato, and garlic. 
8. Reduce to low, cover, and cook , stirring occasionally, until the vegetables are softened, about 12 minutes. 
9. Sprinkle 2 tablespoons flour over the vegetables, and cook, stirring constantly, until the flour is incorporated. 
10. While stirring constantly, gradually add the broth, cider, and half-and-half. 
11. Increase the heat to medium-high, add the bay leaves and thyme, and bring to a boil. 
12. Reduce to low, and simmer to blend the flavors, about 10 minutes. 
13. Remove the bay leaves and thyme twigs from the soup; discard. 
14. Remove the soup from the heat, and let cool slightly. 
15. Working in batches, purée in a blender; pour into a clean pot. 
16. Stir in the applejack. 
17. While off heat, gradually whisk in the cheese a handful at a time; continue whisking until all the cheese is melted. 
18. Place over medium-low heat, stir in 1 teaspoon salt and pepper to taste, and cook gently, stirring often, until heated through, about 10 minutes. 
19. Taste and adjust seasonings as needed; serve with fried shallots. 

Recipe from Williams-Sonoma Soup of the Day by Kate McMillan.