Curried Onion and Apple Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
24 (8 oz.) servings

A soup that is sweet yet savory. The aroma is delightful, and the unusual combination of flavors are truly delicious.

Ingredients

8 oz. unsalted butter
3 large onions, thinly sliced
Salt and white pepper
1 gal. chicken stock
1 1⁄2 cups white wine
3 tbsp. vegetable oil
3 tbsp. water
3 large onions, chopped
24 celery stalks, chopped
6 leeks, white part only, chopped
3 tbsp. chopped fresh thyme
6 bay leaves
3 tbsp. curry powder
1 1⁄8 cups flour
8 cups water
3 tbsp. fresh lemon juice
6 lb. (about 12)
Granny Smith apples
3 cups heavy cream

Steps

1. Melt 2 tbsp. butter in a large nonstick pan over med. heat. Add the sliced onions and season with salt and pepper. Sauté until the onions are golden brown, about 25-30 min. Add 8 cups chicken stock and white wine. Bring to a boil. Lower heat and slowly simmer for 15 min.

2. Heat vegetable oil and water over medium heat in a 12-qt. saucepan. Add chopped onion, celery, and leeks. Season with salt and pepper. Cook for 5 min. Add the remaining 8 cups chicken stock.

3. Tie thyme and bay leaves together with a string or place in cheesecloth. Add to stock and vegetables and bring to a boil. Lower heat and simmer for 25-30 min.

4. Melt remaining butter in a 5-qt. saucepan over low heat. Whisk in curry powder and flour to make a roux. Cook until the roux bubbles, stirring constantly to prevent scorching.

5. Strain 2 cups of the stock and vegetable mixture from the 12-qt, saucepan into roux. Whisk vigorously until smooth, then return mixture to the saucepan. Stir until well combined. Bring to a boil, reduce heat, and simmer for 10 min.

6. Remove from heat. Discard tied herbs. Puree soup in a food processor and strain. Return to a 10-qt. saucepan and add the sliced onions and stock mixture. Simmer over low heat.

7. Acidulate 8 cups of water with lemon juice. Peel, core, quarter, and slice apples
widthwise. Place apples in acidulated water to prevent discoloration.

8. Heat cream in a nonstick pan over medium heat. Drain the apples, rinse with running water, and shake dry. Add apples to cream and heat through, about 3-4 min., making sure it does not boil. Add cream and apples to soup and season to taste with salt and pepper. Soup may be held hot for up to 1 hr.
 

More From FoodService Director

Industry News & Opinion
millennial employee handshake

Boy, is it ever fun being a member of the millennial generation. On the one hand, there’s a bevy of seasoned bosses and co-workers who typecast us as lazy, easily distracted, entitled upstarts who don’t value older generations’ experience. And on the other hand, there’s an economy that we entered at the exact wrong time that—while it is recovering—required us to settle for less pay and fewer benefits at the beginning of our careers, stunting our growth trajectory right from the start. (Whoops, there I go playing right into our complain-y stereotype.)

Like us or not, the millennial...

Ideas and Innovation
fidget spinner

While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. A chef at Houston seafood spot Reef posted a video to Instagram to show off the new technique: dripping sauce over the toy while it’s spinning on a plate to make creative designs.

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

FSD Resources