Soup With Lots Of A Peel

Blue Cheese Apple Soup

Category: Main Dish or First Course

I love apples, but I must admit that when Tracy said she had a recipe for Apple Soup, I was a tad skeptical. However, once I took the first spoonful, I knew she had concocted a winner.  It’s a perfect dinner for a chilly night.  Heck, it’s a perfect dinner any night.  We happen to use a variety of apple called Envy, and it is the best tasting apple I’ve ever tasted (yes, even better than Honeycrisp).  If they’re in season (and it’s a nearly year-round season now with apples out of the Pacific Northwest and New Zealand) try one, and if you love them like I do, use them in this recipe.  Crisp and sweet.

Upon returning from an excursion to France in 2016 where we were served an amuse-bouche to start nearly every meal, Tracy had the idea to use this soup as an amuse-bouche for our Thanksgiving soirée.  She served it in tiny jars with a petite wedge of Stilton blue cheese on the side.

Ingredients:
3 Large Envy Apples…about 1 ½ lbs. (if store has no Envy apples, Honeycrisp is a decent substitute)
3 Large Granny Smith Apples (about 1 ½ lbs.)
4 Tablespoons Unsalted Butter
1 Cup Chopped Onion (Yellow or Maui)
1 Teaspoon Finely Chopped Garlic
5 Cups Chicken Broth
1 Cup Heavy or Whipping Cream
¼ Cup Apple Brandy (such as Calvados or Applejack…we used Applejack)
Kosher Salt and White Pepper to taste

Garnish Options:
3 Ounces Stilton cheese (or other blue such as Roquefort or Foghorn), crumbled
Sprinkle of pomegranate seeds or diced red apples (adds nice pop of color and crunch)
3 Slices Pancetta (or Bacon), cooked until crisp, drained and crumbled
2 Tablespoons Chopped Fresh Chives

Recipe Directions:
Peel, core and thinly slice the apples.  Heat 4 Tablespoons butter in large, heavy pot set over medium heat.  When hot, add the apple slices, onion and garlic and sauté, stirring for 5 minutes.  Add the stock and bring mixture to a simmer.  Cook at a simmer, uncovered, until apples and onions are tender, for 20-25 minutes.

Purée the soup in batches and return soup to the pot (or use an immersion blender).  Whisk in the cream and apple brandy.  Bring to a simmer and season with salt and white pepper as needed.  Do not let the soup come to a boil.  Soup can be made 1 day ahead; cool, cover and refrigerate.  Reheat over medium heat.

To Serve:  Ladle soup into 6 bowls and garnish with any combination of blue cheese, pancetta, chives and pomegranate seeds, although I would not skip the blue cheese as it really complements the soup.

Delicious and even better the next day!

Adapted from a recipe in Sunday Soup by Betty Rosbottom (she loves this cookbook!).