Roasted Apple and Sweet Onion Soup with Cheese and Candied Apples
This is quite possibly the most delectable soup of them all!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 30 mins
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) vegetable oil
1–2 tsp (5–10 ml) sugar (I used brown)
4 Granny Smith or Golden Delicious apples, peeled, cored and cut into thick chunks
1 large onion, peeled and cut into large chunks
a few sprigs of thyme
1 C (250 ml) chicken or vegetable stock
1 C (250 ml) cream
½ C (125 ml) milk (optional)
1 Tbsp (15 ml) cornflour
½ C (125 ml) grated mature Cheddar cheese, plus extra for serving
80 g blue cheese, plus extra for serving
salt and pepper, to taste
1 large Granny Smith or Golden Delicious apple
2/5 C (100 ml) sugar
2/5 C (100 ml) water
Heat an ovenproof pot on the stove and add the butter and the oil. When the butter starts bubbling, add the sugar, apples, onion and thyme. Brown the apples and onion slightly, tossing the pan now and then to prevent sticking.
Turn the heat of the stove down and roast the mixture on the stovetop or, if you wish, you can roast it in the oven. When the apples are soft but not broken up, add the stock and boil for about 3 minutes. Now transfer the contents of the pan to you processor and purée the soup. Add the cream, milk, if using, and cornflour and blitz in the processor until the soup is smooth. Pour the soup back into the pot and allow to cook for a minute on low heat. If the soup is too thick, add a little more milk. Add the cheeses and allow to melt in the soup. Season to taste.
Put the sugar and water into a pot and slowly heat until the sugar has melted.
Cook until you have a thin sugar syrup.
Slice the apple as thinly as you can – I use a mandolin.
Dip each apple slice into the sugar syrup and place on a baking sheet that has been sprayed with nonstick spray.
Bake in a moderate oven (150 C) until golden brown.
Serve with crumbled cheese and candied apple chips.