Apple and Brussels Sprout Soup
Serves 8
Total Time: 30-45 minutes
INGREDIENTS
- 2 lbs. peeled/cored/quartered tart apples
- 1 lb. cleaned/julienned yellow onions
- 1 lb. shredded Brussels sprouts
- 2 quarts chicken or vegetable stock
- 1 cup Sunrise Apple Cider
- 2 sprig picked/minced thyme
- Salt and pepper to taste
DIRECTIONS
Caramelize onions in soup pot. Deglaze the pot with enough stock to cover the bottom of the pan. Scrape and stir with the pot over a moderate-high heat to reduce residues into the liquid.
Add the remaining stock, apples, Brussels sprouts, cider and thyme. Bring to a simmer and cook for about 30-45 minutes.
Remove from heat and use an immersion blender to blend to desired texture. Or ladle soup into a standard blender and puree, being careful to not splatter the hot liquid. Return to the pot. Salt and pepper to taste.
Recipe courtesy of U.S. Apple Association