APPLE ONION SOUP
Golden apples and sweet yellow onions are an amazing combination that is made even better with swiss cheese on top.
Provided by the_cookie_lady
Categories Clear Soup
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and thinly slice the carrots. In a large saucepan, begin heating the chicken broth and carrots. Bring to a boil and then drop the temperature down to a simmer.
- Meanwhile, cut the onion into halves or quarters and slice so that you have long slices of thin cut onion. When are just barely getting tender, drop in the onions and stir. Continue simmering.
- Peel, core, and chop the apples. When onions are softened, drop in the apples. Heat until carrots and onions are completely soft and apples are warmed through and slightly softened.
- Place one slice of cheese into each of four individual bowls. Ladle soup equally into each bowl. As the heat from the soup melts the cheese, stir the soup to mix it around. If cheese does not melt evenly, you might try ripping the cheese into smaller pieces before mixing inches.
Nutrition Facts : Calories 217.2, Fat 9.4, SaturatedFat 5.4, Cholesterol 25.8, Sodium 860.6, Carbohydrate 20.6, Fiber 3.8, Sugar 12.2, Protein 13.4
CARROT APPLE SOUP
"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.
Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
GERMAN APPLE-ONION SOUP
Posted for ZWT for Germany. From Allrecipes : "This beautiful crystal-clear soup can be made without the liquor if you wish. Use the highest-quality ingredients you can find, this is not a time to scrimp."
Provided by Boomette
Categories Clear Soup
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
- To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.
Nutrition Facts : Calories 263.1, Fat 7.2, SaturatedFat 4, Cholesterol 15.2, Sodium 907.4, Carbohydrate 43.5, Fiber 2.1, Sugar 33.9, Protein 7.4
CURRIED APPLE SOUP
Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
- Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.
GERMAN APPLE-ONION SOUP
This beautiful crystal-clear soup can be made without the liquor if you wish. Use the highest-quality ingredients you can find, this is not a time to scrimp.
Provided by Cherish Grabau
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
- To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 41.3 g, Cholesterol 19.7 mg, Fat 6.7 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 1076.2 mg, Sugar 33.5 g
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
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