Apple Pie Soup
Apple Pie – The classic pie that everything seems to be compared to… “As American as Apple Pie” My Parents make some of the best Apple Pie ever. Apple Pie used to be a very seasonal (read: Thanksgiving) thing when I was growing up. Within the last few years, since my Dad has retired, Apple (and other) Pie has become a much more frequent occurrence. My Dad loves to make his own crust and easily whips out all those peeled apple with the use of the most amazing apple peeler you could ever have.
I was not sure why Apple Pie needed to just be a part of the Dessert Table though. Some people top their Apple Pie with Cheddar Cheese, so why not take that Classic Apple Pie and turn it into a soup? Served piping hot with some shredded cheddar sprinkled on top will be an exciting twist on your Holiday Table.
I suggest serving this in small bowls as an appetizer, maybe with some crusty bread croutons as well. We eat Pumpkin Pie, We have Pumpkin Soup – so this is now your APPLE instead of PUMPKIN Pie Soup! This year, have your PIE and SOUP it too 🙂
- 3 Tbsp butter
- 1 medium onion OR large leek (white part only) chopped
- 5 large Granny Smith apples, quartered and cored (I left the skins on)
- 1-1/2 tsp apple pie spice
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3 – 4 cups water
- Zest of 1 lemon + juice of 1/2 lemon
- 2 Tbsp maple syrup
- Kosher salt and fresh black pepper, to taste
- OPTIONAL GARNISH: 1/4 cup chopped walnuts, 1/4 cup golden raisins, 1/4 cup shredded cheddar cheese
- In a heavy stock pot, melt the butter, and sauté the onions until they are just translucent. Add the apple chunks, apple pie spice, ground ginger and cloves. Cook, stirring frequently, for 2 minutes until the apples are coated with the butter.
- Pour in the water, and bring the soup to a boil. Reduce heat to low, and cook, uncovered, for 10 minutes until the apples are soft and beginning to fall apart.
- Remove the pot from heat, and with an immersion blender (or in batches in a stand blender) puree the soup until smooth (There will be little pieces of apple skin in the soup; if you don’t like that, strain them out. I like it.)
- Return the pot to the stove top. Stir in the lemon juice and maple. Taste, and season with salt and pepper.
- Serve warm, garnished with cheese, walnuts, and raisins, and a bit of lemon zest.
From the Soup Chick
One Year Ago – Individual Pot Pie with easy Crescent Tops
And I leave you with this, Today’s Question of the Day… What is a Family Classic that your family always makes?