Curried Onion and Apple Soup

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

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.

More From FoodService Director

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources