We liked this unusual soup. Because of the curry in the soup, it reminded us of mulligatawny soup. Because it is processed with a blender, it is smooth and creamy. The apples and a touch of honey make it a little sweet but we thought there was a nice balance between the sweetness and the spices.
Fall Harvest Soup
Be sure to use sweet summer onions for this soup, like Sweet Vandalia. The pungent flavor of onions tends to lessen with cooking. For a sweeter, less pungent flavor, make sure the onions are cooked until soft.
There is no need to core the apples. We used a box grater and grated the apples to the core, turning the apples as we went.
Because you don’t have to peel and core the apples and because the onions sauté quickly, this is a quick and easy soup to make—sauté, process, and reheat.
2 jumbo onions, sliced and coarsely chopped—about 5 cups
3 medium apples, grated with the skins left on
2 teaspoons curry powder
1/4 cup butter
1 14.5 ounce can chicken broth (about 2 cups)
2 cups milk
1 tablespoon honey or to taste
1. In a large pan, sauté the onions, apple, and curry in the butter until the onions are translucent and soft. Add the chicken broth and continue cooking for about ten minutes.
2. In a blender, process the soup until the onions are finely ground and the mixture is smooth. Return the soup to the pan.
3. Add the milk to the soup and reheat. Add the salt, pepper, and honey and stir well. Serve hot.
Baker’s Notes: Different brands of chicken broth will contain different amounts of salt so you will need to adjust the salt to taste. We used 1/2 teaspoon of salt.
We found that two tablespoons of honey was a little too sweet for our taste and that one was just right—but use whatever you like.