Best Bonnies Hot Or Chilled Apple Soup Recipes

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APPLE-CHEDDAR SOUP



Apple-Cheddar Soup image

Make a meal that's like getting your fondue-dipped apples in one delicious bowl of soup.

Provided by Food Network Kitchen

Time 50m

Yield 4-6

Number Of Ingredients 11

6 tablespoons unsalted butter
1 small onion, chopped
2 Golden Delicious apples, peeled, cored and finely chopped
3/4 cup all-purpose flour
1/8 teaspoon freshly grated nutmeg
2 tablespoons apple-flavored brandy, such as Calvados, or sherry
4 cups low-sodium chicken broth
1 cup milk
2 cups finely grated sharp Cheddar, plus more for garnish
Kosher salt and freshly ground black pepper
Chopped chives, for serving, optional

Steps:

  • Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more.
  • Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry.
  • Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper.
  • Serve in soup bowls and garnish with more cheese and the chives if using.

APPLE SOUP



Apple Soup image

I go apple picking every year, and I'm always amazed by how easily you can taste the difference between varieties right off the tree. So when I work with apples, I try to capture those flavors. This soup reminds me of mulled cider but lighter and fresher.

Yield serves 6 on it¿s own or 10 as part of fourplay

Number Of Ingredients 22

3 small McIntosh apples
1 1/2 cups (360g) water
1 1/2 cups (360g) apple cider
Grated zest and juice of 1/4 lemon
2/3 cup (130g) sugar
1 vanilla bean, split and scraped
1 cinnamon stick
2 black peppercorns
1/2 nutmeg, cracked
1 whole clove
1 star anise
(makes about 3 1/2 cups)
1/4 cup (60g) rice vinegar or champagne vinegar
3 teaspoons powdered gelatin (or 13.5g sheet gelatin; see page 276)
1 1/2 cups (360g) apple cider
Coarse salt
1 large sweet potato
Scant 2/3 cup (80g) all-purpose flour
3 tablespoons (37g) sugar
1 large egg, beaten
Crème fraîche
Apple Tempura (page 261)

Steps:

  • Core and chop the apples. Put them in a large saucepan with the water, cider, lemon juice, and sugar. Tie the lemon zest, vanilla seeds and pod, cinnamon stick, peppercorns, nutmeg, clove, and star anise in a piece of cheesecloth and add to the pan. Bring to a simmer over medium heat and simmer until the apples break down, about 1 hour.
  • Remove the cheesecloth sachet and strain the soup through a fine strainer, pushing down on the solids. Line a strainer with at least 4 layers of cheesecloth and set over a bowl. Strain the soup again and put in the refrigerator overnight to clarify.
  • Run a 9 x 12-inch rimmed baking sheet under water and shake off the excess. Line the damp pan neatly with plastic wrap.
  • Put the vinegar in a small bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan until melted.
  • Stir the gelatin into the cider. Strain through a fine strainer. Pour into the baking sheet and refrigerate until set, about 4 hours.
  • Heat the oven to 375°F or 350°F on convection.
  • Tear off a piece of aluminum foil and make a bed of coarse salt in the center. Set the potato on the salt, wrap tightly, and roast until the potato is very soft, about 1 1/2 hours. Unwrap. When the potato is cool enough to handle, peel it and put the flesh through a food mill.
  • Line a strainer with several layers of cheesecloth. Put the potato puree in the strainer, cover with cheesecloth, and set over a bowl. Put a weight on it and let sit for at least 1 hour to get rid of the excess liquid.
  • Taste the puree for salt. Put it in a bowl and make a well in the center. Add the flour, sugar, and 3 tablespoons of the egg. Mix together to make a smooth dough. Transfer to a pastry bag with a 1/2-inch opening (you do not need a tip).
  • Pour the soup into a saucepan and warm it. Cut the gelée into small cubes.
  • Bring a saucepan of water to a boil. Reduce the heat so you have an active simmer. Use one hand to pipe the gnocchi batter and your other hand to cut off 3/4-inch lengths with a pair of scissors or a paring knife into the water. Cook, stirring gently, until the gnocchi rise to the surface. Remove with a slotted spoon and put in small bowls.
  • Ladle the warm soup over the gnocchi and garnish with a spoonful of crème fraîche and a few cubes of the gelée. Serve right away, with the tempura on the side.
  • You could serve the soup with just the gnocchi or just the tempura.

HONEYCRISP APPLE AND PARSNIP SOUP



Honeycrisp Apple and Parsnip Soup image

Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall. Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.

Provided by Tara Parker-Pope

Categories     soups and stews, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups diced white onion (1 medium)
1 tablespoon butter
1 cup sparkling wine
2 large parsnips, peeled and roughly chopped, about 2 cups
2 large Honeycrisp apples, peeled and roughly chopped, about 2 cups
1 russet potato or white sweet potato, peeled and roughly chopped, about 1 1/2 cups
1 teaspoon rubbed sage
2 cups vegetable stock
1 cup half-and-half
Sea salt and cracked black pepper (to taste)
1/2 cup sliced green onions (to garnish)

Steps:

  • In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
  • Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
  • Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 1202 milligrams, Sugar 22 grams, TransFat 0 grams

ROASTED APPLE AND PARSNIP SOUP



Roasted Apple and Parsnip Soup image

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1 russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
  • Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
  • Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
  • Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g

CURRIED APPLE SOUP



Curried Apple Soup image

Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons freshly grated ginger
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small russet potato, peeled and cut into 1-inch pieces
1 teaspoon coarse salt, plus more for seasoning
3 3/4 cups homemade or low-sodium canned chicken stock
1/2 cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish

Steps:

  • Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
  • Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.

BONNIE'S HOT OR CHILLED APPLE SOUP



BONNIE'S HOT OR CHILLED APPLE SOUP image

This is a lovely summer soup or serve it chilled for a nice refreshing dessert, which is the way we like it. Serve with an outrageous dollop of whipped cream on top. Your family and friends will ask for the recipe. So easy to prepare, too, and just in time for summer and fall celebrations.

Provided by BonniE !

Categories     Fruit Desserts

Time 35m

Number Of Ingredients 11

4 granny smith apples, peeled and cored.
4 gala or fuji apples, peeled and cored.
2 ½ cups of spring water
pinch of salt
½ cup of honey or sweetened to your taste.
1 ¼ cup heavy cream
2 tablespoons lemon juice
½ teaspoon cinnamon
¼ teaspoon nutmeg
lemon zest to sprinkle on whipped cream
fresh whipped cream for a topping

Steps:

  • 1. Wash, peel, core, and quarter the apples.
  • 2. Wash, peel, core, and quarter the apples. Put them in a large saucepan, and add the salt, honey, lemon juice, cinnamon and nutmeg. (Don't add the cream, yet)
  • 3. Bring the mixture to a boil over medium heat, and then turn it down to a simmer. Simmer 15 minutes or until apples are soft and tender.
  • 4. Lift out the cooked apples with a slotted spoon into a mixing bowl. Puree the apples until the mixture is smooth. Return the pureed apples to the hot liquid in the pot and turn the burner up to medium. Mix well. When the mixture is hot, lower the heat, and add the cream. Mix and heat it through, but Do Not Boil it. It will be thick. Taste the soup to see if it is sweet enough. If your apples are sweet, you may not want to sweeten your soup.
  • 5. Serve the apple soup hot in bowls, garnishing with a generous dollop of whipped cream, sprinkled with cinnamon and lemon zest. This soup is also excellent served cold. Let it chill overnight. It has the consistency of pudding and is a delicious, refreshing dessert. Enjoy!

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