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A simple soup that works for any season – cold in summer, hot in winter. It’s particularly good for brunch. The disarming simplicity of this soup will delight your family or guests at any time of year. This is a popular soup on our brunch menus.
- 2 tablespoons butter
- ¾ cup chopped onions
- 10 tart eating or sauce apples, about 3 pounds
- 3/12 cups vegetable stock
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- pinch of nutmeg
- 1 cup heavy cream or milk
- honey or maple syrup
- fresh lemon juice
- unsweetened heavy cream, whipped
- ground cinnamon
- Melt the butter in a small skillet and slowly sauté the onions, stirring occasionally, until they are translucent.
- Meanwhile, core and seed the apples and cut them unpeeled into bite-size chunks.
- Place the apples in a soup pot with the stock or water and simmer covered on medium heat until the apples are soft, about 15 minutes.
- Using a blender or emersion blender, purée the onions, apples, and stock.
- Return the mixture to the soup pot and add the spices and cream.
- The amount of cream used determines the richness of the soup.
- To serve hot, reheat the soup, keeping it under a boil to avoid curdling.
- Just before serving, remove the soup from the heat and adjust the sweet-tart ration with honey, maple syrup, and lemon juice.
- To serve cold, chill at least 2 hours.
- Ladle the soup, hot or cold, into cups or bowls and top with a spoonful of unsweetened whipped cream and dusting of ground cinnamon.
Reprinted from New Recipes from Moosewood Restaurant, copyright © Moosewood, Inc. 1987, TenSpeed Press, publisher