By Victoria Hart Glavin of Tiny New York Kitchen
The other day I was at a loss at what to make for dinner until I glanced over at the Granny Smith apples and onions sitting on my windowsill. That’s when I had the idea to make Green Apple & Onion Soup. “Work With What You Got” is Tiny New York Kitchen’s motto after all. Slowly caramelizing the onions in olive oil, over a low heat coaxes out their flavor and adds a deeper flavor to this perfect fall soup.
Ingredients
- 3 Tablespoons Olive Oil
- 2 Medium White Onions (Thinly Sliced)
- 2 Garlic Cloves (Diced)
- 4 Medium Granny Smith Apples (Cored & Diced)
- 8 Cups Chicken Broth
- 1 Cup Apple Cider
- 1/2 Cup Sour Cream
- 1 Tablespoon Fresh Lemon Juice
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
In a large-size soup pot add olive oil, onions, and minced garlic and cook for 30 minutes over a low heat. You will want the onions to have a caramel color. Stir often as you don’t want the onions to scorch.
Add apples and cook another 10 minutes. Stir often.
Add chicken broth and apple cider. Turn heat to medium and bring to a boil. Stir occasionally.
Turn heat down to a medium-low and cook for 30 minutes. Stir occasionally. You will want apples to be nice and tender.
Remove from heat and let sit for 20 minutes to cool. Transfer soup to food processor or use a handheld immersion blender and process until smooth. Add sour cream and lemon juice.
Pour soup back into pot (if you used food processor) and simmer over a low heat for 20 minutes. Stir often. Add kosher salt and pepper. Remove from heat and ladle into bowls. Serve with crusty bread.
Makes 8 Cups — Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got”
Prep Time: 20 Minutes
Cook Time 80 Minutes
Total Time: 100 Minutes