I'm shifting gears. I'm moving away from the outdoor grill and from searching my vegetable garden for tonight's dinner. I'm ready for meals that can be made in one pot on top of my stove. I'm anxious to turn on the oven, not only to bake, but to take the chill out of the air. I've been eying this recipe for Potato and Apple Soup all summer; waiting to pounce on it once hot soup for dinner no longer sounded oppressive. And this was just the ticket! It's a soup that will ease you into fall - light and crisp. And a wonderful way to introduce locally-grown apples into your menus.
Potato and Apple Soup accompanied by Cheddar Dill Biscuits - get recipe
∞ Potato and Apple Soup ∞
Canadian House & Home | October 2008
• 2 teaspoons butter
• 2 teaspoons olive oil
• 1 onion, roughly chopped
• 1 apple, peeled, cored and roughly chopped (suggestions: Empire, McIntosh, Spartan)
• 1 pound (about 2 large) potatoes, peeled and cubed
• 1 clove garlic, finely chopped
• 3 cups organic chicken stock
• 1 cup sweet apple cider
• salt and freshly ground pepper to taste
• grated extra-sharp cheddar, to garnish
• sautéed diced apple, to garnish
1. Heat butter and oil together in a large pot on medium-hi heat until butter is melted. Add onion, apple and garlic and cook, stirring occasionally until golden and slightly caramelized, about 10 minutes.
2. Add potatoes, chicken stock and cider and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
3. Purée soup in batches in a food processor or blender until smooth. Add salt and pepper to taste and garnish with cheddar and sautéed apples.