I love soup. It took me almost 30 years to realize just how much I actually love soup. Maybe it was because I grew up in the South, where mild winters never really required a bowl of warm soup, or perhaps because I was only ever exposed to the mixture of mushy vegetables and swollen pasta noodles heated up from a can.
Fortunately, as an adult I have found a love for soups of all kinds! This is perhaps one of my favorite fall and winter soups, mostly because I love the blue cheese croutons that go on top. But also because I am a sucker for anything that is both sweet and savory.
If you aren’t a huge fan of blue cheese, try cheddar cheese. And if you are attempting to go gluten-free in the New Year, leave the croutons off all together and just sprinkle the cheese right on top of the soup.
This soup is quick, easy and hearty. And because it’s pureed (so there are no signs of vegetables), very kid-friendly!
Caramelized Onion and Apple Soup with Blue Cheese Croutons (Serves 8)
2 Tbsp. butter
2 medium sweet onions, thinly sliced
1 garlic clove
1 bay leaf
2 medium-size Gala or Honeycrisp apples, peeled and cut into
¼-inch-thick slices
4 cups chicken stock
½ cup apple cider
1 medium-size russet potato, peeled and cut into ¼-inch-thick slices
½ cup heavy cream
salt, pepper and fresh lemon juice, to taste
For the Blue Cheese Croutons:
1½ cups fresh French bread, ½-inch cubed
2 Tbsp. olive oil
3 Tbsp. blue cheese crumbles
Preheat the oven to 350 degrees.
Caramelize the onions: Melt butter in a large pot over low heat. Turn heat to medium. Add onions with a big pinch of salt. Sauté for 3 minutes, then add the garlic and bay leaf and reduce the heat to medium-low. Cook, stirring occasionally, 30 to 35 minutes or until onions are caramel colored. (Add stock as needed to prevent scorching.)
Make the croutons: Meanwhile, in a bowl, toss the bread cubes with the olive oil. Add cheese and a pinch of salt and pepper and toss to coat the bread evenly. Place on a baking sheet and bake until browned, stirring occasionally, 10 to 15 minutes. Remove from the oven.
Caramelize the apples: Add apples, and cook, stirring often, 5 minutes. Add stock, cider and potatoes. Bring to a boil, and then reduce to a simmer, stirring occasionally, 10-15 minutes or until apples and potato are tender. Remove from heat. Discard bay leaf.
Puree: Process mixture with a hand blender until smooth. Add cream and lemon juice. Return to low heat; bring to a simmer. Season with salt, pepper and lemon juice, as needed.
Upcoming Durham Spirits Co. Class
Indian
Wed. Jan. 13, 6-8pm
Indian cuisine can be intimidating to make, with a mile-long list of spices and all the different types of variations on dishes, it is hard to know what to do in the kitchen. In this class, we will discuss common Indian ingredients and the difference between all different types of curries.
Menu includes: Papadum with Tamarind Chutney and Mint Cilantro Chutney; Chicken Korma; Roasted Spicy Winter Squash; Saag Paneer; Coconut Dal; Raita; Homemade Naan.
