I’m pleased to announce that I’m back from my honeymoon. We had a wonderful time touring London, Paris and Istanbul and I can’t wait to tell you all about it. It will take me at least several days to get everything organized (nearly 800 pictures to sort through!) so I’ll leave you with a recipe or two until then. Please keep an eye out for my honeymoon posts because I’ve taken loads of pictures to share with you. I’ve also compiled several tips and suggestions that may be helpful in your future travels.
For now, let’s talk about this soup! I conjured it on a whim, born from a craving for fall apples and hot, winter soup. I love roasting tangy onions and apples together so I thought why not put them together in a soup- sort of a riff on French onion. With hearty bread and a cheesy crust, it’s so comforting on a cold winter night.
Ingredients: (serves 2 with leftovers)
1 loaf crusty French bread (cut into hearty slices)
2 cups chopped onion
2 small apples cored, peeled and chopped
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 Tablespoons flour
6 cups vegetable stock (or water with 1 bouillon cube)
1/8 teaspoon cinnamon (optional)
1 cup shredded gruyere cheese
salt and pepper to taste
Directions: On the stove top, heat the oil and butter and add the onions. Cook until they start to brown. Add in the flour and whisk until combined.
Add the apple and cinnamon and stir for about three minutes.
Next, pour in the veggie stock and bring to a boil. Reduce to a simmer for 20 minutes. Add salt and pepper to taste. Once the apples are cooked through (very soft), remove the soup from the heat and use an immersion blender to make it smooth.
Place two slices of the French bread into oven-proof serving dishes.
Pour or ladle the soup over top.
Sprinkle cheese over top.
Broil for 10 minutes until cheese melts to form a crust on the soup.
Serve with more bread.
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