Ahh, Autumn! It is the perfect time to be freshly living in a new country, especially when that country grows apples. Don't get me wrong, I love American Apples; some Fujis or Honeycrisp, even the tiny Czech apples are scrumptious at this time, but I've stumbled onto some serious Apples here. Hopefully this isn't a fluke. The English also make cider, which features in this soup. I've made apple soup before, but with curry. Curry and apples are fine friends, but this soup is so tangy and warm (and who could complain about having to drink the leftover cider) that I may be a convert.
35 grams butter
3 onions, sliced
2 apples, peeled and sliced
splash balsamic vinegar
6 small (2 large) potatoes, sliced
1 carrot, sliced
1 liter vegetable stock (either fresh stock or stock cube)
2 bay leaves
1 teaspoon thyme
salt and pepper
150 ml cider
1. Saute the onion and apple in the butter in a heavy-bottomed pot until soft and slightly browned, adding a splash of balsamic vinegar midway through the cooking process.
2. Add the potatoes and carrots and cook for a few minutes
3. Pour in the cider and bay leaves and bring to a boil
4. Add the stock, thyme, and simmer at a low heat 45 minutes, or until vegetables are tender.
5. Season with salt and pepper and serve with cheese toast.
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