Apple Onion Soup Food

APPLE ONION SOUP

Steps:

• Peel and thinly slice the carrots. In a large saucepan, begin heating the chicken broth and carrots. Bring to a boil and then drop the temperature down to a simmer.
• Meanwhile, cut the onion into halves or quarters and slice so that you have long slices of thin cut onion. When are just barely getting tender, drop in the onions and stir. Continue simmering.
• Peel, core, and chop the apples. When onions are softened, drop in the apples. Heat until carrots and onions are completely soft and apples are warmed through and slightly softened.
• Place one slice of cheese into each of four individual bowls. Ladle soup equally into each bowl. As the heat from the soup melts the cheese, stir the soup to mix it around. If cheese does not melt evenly, you might try ripping the cheese into smaller pieces before mixing inches.

GERMAN APPLE-ONION SOUP

Steps:

• Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
• To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.

HONEYCRISP APPLE AND PARSNIP SOUP

Steps:

• In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
• Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
• Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.