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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources