Soup With Lots Of A Peel
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 one of the best-tasting apples I’ve ever eaten (yes, even as much as 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 as I do, use them in this recipe. Crisp and sweet. A newer apple variety named SugarBee is now on the market, and I now enjoy it as well as Envy or HoneyCrisp. Any of the three will work perfectly
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.
3 Large Envy Apples…about 1 ½ lb. (if the store has no Envy apples, HoneyCrisp or SugarBee will work well)
3 Large Granny Smith Apples (about 1 ½ lb.)
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
3 Ounces Stilton cheese (or other blue such as Roquefort or Foghorn), crumbled
Sprinkle of pomegranate seeds or diced red apples (adds a nice pop of color and crunch)
3 Slices Pancetta (or Bacon), cooked until crisp, drained and crumbled
2 Tablespoons Chopped Fresh Chives
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 one 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!).