Ingredients
-
2
-
1
-
1
-
4
-
2 1/2
-
1
-
2
-
1/2
-
3/4
-
-
-
-
-
-
Directions
Nothing beats a delicious warm soup on a chilly fall day. A few of my favorites are Ham Bone Soup with Potatoes and Cabbage Soup, Cream of Asparagus Soup, and Turmeric Roasted Sweet Potato and Macadamia Soup.,Last Fall while visiting Harry and David in Oregon, I had lunch at a quaint bistro called Deja Vu Bistro that had this incredible soup.,I was dying to make this at home and I emailed the chef for the recipe. He was kind enough to send it to me and Ive made it several times with slight adaptions to his original to lighten it up. In place of 1 cup of heavy cream used 1/2 cup light cream. I also cut back on the butter and used slightly less cider since I was using less cream. Although it takes some time for the onions to caramelize, I think its worth it. It also happens to be vegetarian and gluten-free. Enjoy!
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Steps
|
1
Done
|
While the Onions Are Cooking, Peel, Core and Chop the Apples |
|
2
Done
|
When the Onions Are Ready Add the Apples and Cook 2 to 3 Minutes. |
|
3
Done
|
Add the Apple Cider to Deglaze the Pan, Scraping Up Any Brown Bits on the Bottom of the Pan. |
|
4
Done
|
Increase Heat and Bring to a Boil, Cook Until the Cider Reduces, About 5 Minutes. |
|
5
Done
|
Add the Garlic and Vegetable Broth. Bring to a Boil, Then Reduce the Heat to Low, Cover and Simmer Gently 30 Minutes. |
|
6
Done
|
Add Cream and Simmer Low 10 Minutes. |
|
7
Done
|
Puree in a Blender in Batches or Using an Immersion Blender. Adjust Seasoning With Salt & White Pepper. |
