Apple and Sweet Vidalia Onion Soup

This recipe takes advantage of fall’s abundant gift of orchard-fresh apples.

Ingredients

• 5 tablespoons unsalted butter
  
• 1 large onion, diced
  
• 3 tablespoons flour
  
• 1 tablespoon curry
  
• ½ cup dry white wine
  
• 4 sweet apples, peeled, cored and diced
  
• ½ teaspoon dried thyme
  
• ½ teaspoon dried rosemary
  
• 3 cups good quality chicken stock
  
• ½ teaspoon salt
  
• ¼ teaspoon white pepper

Preparation

1. In a large stockpot melt the butter over medium heat until foaming. Add the diced onion; reduce heat to medium-low and cook for 25 minutes, partially covered, stirring often until onions are golden.

2. Add the flour and curry, blending well to make a roux-like paste, cook for 2 minutes. Pour in the white wine and continue stirring.

3. Add the apples, thyme and rosemary, folding ingredients together to coat.

4. Pour in the stock. Bring to a boil; reduce heat, and simmer covered for 10 minutes until apples are softened.

5. Transfer soup to a blender in batches and puree until smooth. Return soup to the pot and season to taste with salt and pepper. Serve warm.

Serves: 4 – 6