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