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Caramelized Onion and Apple Soup
It's the perfect weather for a soup! Get the recipe for Caramelized Onion and Apple Soup from Chef Josh Feathers.
1 gallon sliced onion
1 quart of quartered apples
1/2 cup cognac or brandy
2 qts vegetable stock
Caramelized onions in large rondo. Add in the apples and cook for 7 minutes. Deglaze with cognac. Add in the vegetable stock and bring to a simmer. Purée the onions and apples and pass through a fine mesh strainer. Season with kosher salt and pepper and adjust the consistency with extra vegetable stock if needed.
Caramelized onions in large rondo. Add in the apples and cook for 7 minutes. Deglaze with cognac. Add in the vegetable stock and bring to a simmer. Purée the onions and apples and pass through a fine mesh strainer. Season with kosher salt and pepper and adjust the consistency with extra vegetable stock if needed.
SB cream
Bring 2 cups of cream to a simmer and reduce by half.
Stir in 1/4 cup of SB cheese to dissolve. Cool for garnish.
4 gallons Onion raw, caramelized. Yields 1.5-2 gallon caramelized
1 gallon apples
2 cup cognac
2 gallon vegetable stock
Caramelized onions in large rondo. Add in the apples and cook for 7 minutes. Deglaze with cognac. Purée the onions and apples with vegetable stock until soup is the proper consistency. Season with kosher salt and pepper.
Caramelized onions in large rondo. Add in the apples and cook for 7 minutes. Deglaze with cognac. Purée the onions and apples with vegetable stock until soup is the proper consistency. Season with kosher salt and pepper.
SB cream
Bring 1 quart of cream to a simmer and reduce by half. Stir in 1 cup of SB cheese to dissolve. Cool for garnish.
Chef Josh Feathers