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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
2 tablespoon(s) butter |
1 large yellow onion diced |
3 clove(s) garlic sliced |
3 honeycrisp or fuji apples peeled, cored and sliced |
1/2 cup(s) tomato paste |
1 tablespoon(s) dijon mustard |
1 tablespoon(s) sambal chili paste |
1/2 cup(s) dry white wine |
2 can(s) whole peeled tomatoes and juice |
4 cup(s) apple cider |
3/4 cup(s) heavy cream divided in half |
salt and pepper to taste |
Directions:
1. In a large soup pot, melt butter over medium heat. Add ontions, garlic and a pinch of salt. Sautee for 10 minutes until pale and tender
2. Add apples, tomato paste, mustard, sambal, and white wine. Let wine reduce by half (5 to 7 min)
3. Add tomatoes and cider; bring to a boil. Reduce heat and simmer for an hour
4. Pour half the soup in a blender. Puree with one part of the cream until smooth. Repeat with the second batch and combine it all together. Season to taste with salt and pepper.
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