Wednesday, June 2, 2010

Apple Cider Soup

Tuck this one away for the fall....you'll love it then. :)

There are certainly several ways that one can enjoy the deliciousness of apple cider. My personal favorite is hot, infused with cinnamon and spiked with spiced rum. Warm happiness. Plus, you get the added benefit of warming up the house with the sweet smell of apples.

Though it was far from a hit with my husband and children, I recently made a soup that uses apple cider as one of it's ingredients. I thought it was fantastic, but the kids thought it was weird to have soup that tasted sweet. Tom took fault with the consistency of it - he likes his soup thick and chunky. You know, like in the commercials. Smooth and refined don't interest him. He could care less about teasing out the flavors of intertwined goodness. Mostly though, he's just tired of soup right now.

So, here it is. Only bother with it if you aren't opposed to a soup with a hint of sweetness. If you need chunks in your soup, give it a pass. But if you are looking for something new and different, try it out.

Apple Cider Soup
  • 1/2 cup butter
  • medium onion, finely diced
  • one butternut squash, peeled and diced
  • 4 apples, peeled, cored and diced
  • 4 cups chicken broth
  • 1/2 tsp salt
  • 2 bay leaves
  • 2 cups apple cider
  • 3 tbsp brown sugar
  • 1/2 tsp cinnamon
  • dash of ground cloves

In a shallow pan, boil the cider. Cook until it reduces to about one cup. While the cider is reducing, saute onions in butter in large stockpot until transparent. Add squash, apples, broth, salt and bay leaves. Bring to a boil, then cover and reduce heat. Simmer for about 30 minutes, until squash is tender. Remove bay leaves, then scoop out the squash and apples. Run through a blender or food processor (not too much at a time, remember it's hot!). Return to pot and add cider, sugar, cinnamon and cloves. Heat through.

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