Dice 4 apples, 1 jalapeno, garlic, and onions and place in pan with olive oil, salt, and pepper over medium heat for about 5 to 10 minutes, stirring occasionally.

Add sherry and bay leaves and simmer for 10 minutes.

Carefully pour into a food processor or blender and mix until smooth. (You can skip this if you want a slightly chunkier soup).

Add vegetable broth and bring back to a simmer.

Simmer for about 10 more minutes.

Add half and half and cheese, stirring until melted in.

Lower heat and allow to thicken for about 5 to 10 more minutes.

Dice remaining apple, jalapeno, and parsley and mix together in small bowl.

Pour or ladle soup into bowls and garnish with the apple relish.