Green Apple & Onion Soup

Green Apple & Onion Soup

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

Rating:
[Total: 1   Average: 5/5]

The other day I was at a loss at what to make for dinner until I glanced over at the Granny Smith apples and onions sitting on my windowsill. That’s when I had the idea to make Green Apple & Onion Soup. “Work With What You Got” is Tiny New York Kitchen’s motto after all. Slowly caramelizing the onions in olive oil, over a low heat coaxes out their flavor and adds a deeper flavor to this perfect fall soup.

  • 3 Tablespoons Olive Oil
  • 2 Medium White Onions (Thinly Sliced)
  • 2 Garlic Cloves (Diced)
  • 4 Medium Granny Smith Apples (Cored & Diced)
  • 8 Cups Chicken Broth
  • 1 Cup Apple Cider
  • 1/2 Cup Sour Cream
  • 1 Tablespoon Fresh Lemon Juice
  • 2 Teaspoons Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  1. In a large-size soup pot add olive oil, onions, and minced garlic and cook for 30 minutes over a low heat. You will want the onions to have a caramel color. Stir often, as you don’t want the onions to scorch.
  2. Add apples and cook another 10 minutes. Stir often.
  3. Add chicken broth and apple cider. Turn heat to medium and bring to a boil. Stir occasionally.
  4. Turn heat down to a medium-low and cook for 30 minutes. Stir occasionally. You will want apples to be nice and tender.
  5. Remove from heat and let sit for 20 minutes to cool.
  6. Transfer soup to food processor or use a handheld immersion blender and process until smooth. Add sour cream and lemon juice.
  7. Pour soup back into pot (if you used food processor) and simmer over a low heat for 20 minutes. Stir often.
  8. Add kosher salt and pepper.
  9. Remove from heat and ladle into bowls. Serve with crusty bread.
  10. Serves 4
  11. “Work With What You Got”
  12. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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