French Apple Cider and Carrot Soup

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Inspired by the cuisine of Normandy. If you can’t find the French cider at your liquor store, American hard cider will do–if it’s not too high in alcohol.


  • 2 tablespoons unsalted butter
  • 2 medium onions, chopped (1¼ to 2 cups)



Melt the butter in a large heavy saucepan over medium heat. Add the onions and cook until translucent and sweet. 10 to 15 minutes. Add the carrot chunks and the chicken stock and bring to a boil. Then reduce the heat and simmer until the carrots are very tender.

Purée the soup in the blender or food processor, using only as much of the stock as necessary to purée the