When the cool fall days turn into the chill of winter, I find comfort in the warmth of my kitchen. Years ago, I spent my weekends canning produce, a tradition that created memories and stockpiled delicious treats. These days, I balance my love for cooking with visits to my thoroughbred horses. Some things have stayed the same, though. I still have a passion for a good, hearty soup, especially one that showcases the flavors of the season.
One particular autumn, after splurging on a half-bushel of apples, I found myself exploring new ways to use them. Apple butter and dried apple slices were only the beginning. I wanted something different to share with my family, something comforting as the colder weather set in. That’s when I discovered the magic of apple soup, a dish that brought a surprising but delightful warmth to our dinner table.
Apple soup recipe
Ingredients
- 2 tablespoons butter
- 1 cup diced onion
- 2 celery stalks, diced
- 20 baby carrots, diced
- 5 cups diced apples, peeled and cored
- 1 tablespoon brown sugar
- 4 cups chicken broth
- 1-1/3 cup apple cider
- 1 tablespoon maple syrup
- 1-2 teaspoons cinnamon
- Salt & pepper to taste
Instructions
- In a medium-sized stock pot, melt the butter over medium heat.
- Add the diced onion, celery, and carrots. Sauté for around 4 minutes.
- Mix in the apples, brown sugar, chicken broth, cider, and maple syrup. Cook for an additional 5 minutes.
- Carefully blend the soup in small batches using a blender. Use a towel to hold the lid and leave it slightly open due to the hot soup.
- Return the blended soup to the pot. Season with cinnamon, salt, and pepper to your taste.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.