Yields or Serves:
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
- 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.
- Add apples and cook another 10 minutes. Stir often.
- Add chicken broth and apple cider. Turn heat to medium and bring to a boil. Stir occasionally.
- Turn heat down to a medium-low and cook for 30 minutes. Stir occasionally. You will want apples to be nice and tender.
- Remove from heat and let sit for 20 minutes to cool.
- Transfer soup to food processor or use a handheld immersion blender and process until smooth. Add sour cream and lemon juice.
- Pour soup back into pot (if you used food processor) and simmer over a low heat for 20 minutes. Stir often.
- Add kosher salt and pepper.
- Remove from heat and ladle into bowls. Serve with crusty bread.
- Serves 4
- “Work With What You Got”
- © Victoria Hart Glavin