Recipe courtesy of Food Network
Cream of Green Apple Soup
- Level: Intermediate
- Total: 1 hr 45 min
- Prep: 45 min
- Cook: 1 hr
- Yield: 20 servings
Ingredients
Stock:
15 ounces mushrooms, button and crimini mix, chopped
3 yellow onions
2 stalks celery
1/2 cup salt
1 tablespoon thyme, on stem
1 tablespoon oregano
5 peppercorns
2 carrots, chopped
2 cups whole hazelnuts
Soup:
1 large bunch leeks, sliced and soaked in water for 20 minutes
1 large white onion, chopped
6 green apples, peeled and sliced
3 tablespoons fresh thyme, stemmed and finely chopped
2 cans evaporated milk
2 quarts stock
Salt
Pepper
Directions
- Place all of the above in a large soup pot.
- Slowly fill with water; amount of water used will be determined by the size of the pot.
- Set to low and cover, stirring occasionally, for 4 hours.
- Add salt to taste.
- Hazelnuts will float to top. Skim off and reserve.
- Strain stock.
- Saute leeks and onions on low in large stock pot until soft.
- Add apples and cook 20 minutes. Add stock slowly as onions, apples and leeks cook, seasoning with salt and pepper. When all stock is added, cook for 40 more minutes.
- Add thyme, 1 can evaporated milk, a second if necessary, then puree.
- Add stock if necessary and add hazelnuts reserved from stock.
- Garnish with fresh apple slice.
