Curried Onion and Macintosh Apple Soup

© Katherine Stetson

6-8 servings

  • 1 tablespoon lemon juice
  • 3 Macintosh apples
  • 3 tablespoon unsalted butter, divided
  • 2 tablespoons olive oil
  • 2 large onions, quartered and thinly sliced, divided
  • 6 celery stalks, chopped
  • 5 cups chicken stock
  • ½ cup white wine
  • 1 teaspoon dried thyme
  • 1 tablespoon curry powder
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup heavy cream
  • sea salt and freshly ground pepper, to taste
  • sour cream, for garnish
  • croutons, for garnish

In a medium bowl, combine lemon juice with 3 cups cold water.  Peel, core and cut apples into small dice.  Add apples to lemon water and set aside.

In a small skillet, melt 1 tablespoon butter and 2 tablespoons olive oil.  Add half the onion and sauté until slightly golden.  Set aside.

In a large soup pot or Dutch oven, melt remaining 2 tablespoons butter.  Add remaining onion, celery and thyme.  Cook until vegetables are soft, stirring occasionally.  Sprinkle vegetable mixture with flour, curry, turmeric, cumin and paprika and stir briefly.  Add wine and 1 cup chicken stock and bring to a boil, stirring until thickened.  Add remaining stock and return soup to a boil.

With the soup off the stove, use an immersion blender to blend soup to a smooth consistency.  Return soup pot to stove over medium heat. Stir in drained apples, sautéed onion and cream.  Season to taste with sea salt and pepper.  Serve, garnished with croutons and a dollop of sour cream

Copyright © Katherine Stetson, all rights reserved.