Apple-Onion Cream Soup Recipe!

Apple-Onion Cream Soup Recipe!

Posted by The Flavor Chef on Jul 19th 2019

If an apple a day keeps the doctor away, imagine what an apple AND an onion can do! These old-school superfoods have withstood the test of time for good reason. Both are packed with nutrients, good for heart health, help control blood sugar, lower your risk of cancer, support bone health, promote good gut bacteria, and so much more. Oh, and they're delicious...especially when combined with our Organic Grass Fed & Grass Finished Beef Bone Broth to make Apple-Onion Cream Soup! This recipe and others can be found in Nourishing Broth by Sally Fallon Morell and Kaayla T. Daniel, PhD, CCN.

Love is The Ultimate Spice!


Apple-Onion Cream Soup Recipe


4 cups TFC Organic Beef Bone Broth 4 to 6 thick slices of bacon
3 to 4 tart juicy apples, peeled, cored, quartered, and coarsely diced 4 large onions, peeled and coarsely diced
4 tbsp butter 6 to 8 whole allspice berries, lightly bruised
1 cup heavy cream sea salt and freshly ground black pepper
dash of fresh lemon juice (optional) 1 tsp caraway seeds, lightly bruised (optional)


INSTRUCTIONS:

Cook the bacon slowly in a heavy skillet over low heat to render out all the fat and crisp it. Remove the bacon from the skillet, drain it on paper towels, and crumble it. Increase the heat under the skillet to medium, add the apples, and cook, stirring occasionally, until cooked through, about 5 minutes. Scoop out a few spoonfuls of the apples for garnish and set aside.

Meanwhile, melt the butter in a large heavy saucepan over low heat. When it foams and sizzles, add the chopped onions and sauté very patiently, stirring frequently, for 15 to 20 minutes, until the onions are well softened and starting to brown. Scoop out a few spoonfuls for garnish and set aside with the reserved apples.

Add the cooked apples to the onions, pour in the broth, add the allspice, and raise the heat to high. Bring to a simmer, then reduce the heat and simmer until the ingredients are nearly dissolved, 10 to 15 minutes. Fish out and discard the allspice berries.

Puree the soup in batches in a blender or food processor, leaving some chunks for a slightly coarse texture. Return the soup to the pan, bring just to a boil, and stir in the cream. Return to a boil, turn off the heat, and season with salt and pepper. If the soup needs a little brightening, add a little lemon juice. If it is too thick, thin it with some hot water.

Ladle into bowls and serve garnished with the reserved bacon, apple, and onion and a scattering of optional caraway seeds.

Bon appétit!