French Apple Cider and Carrot Soup

Name: French Apple Cider and Carrot Soup
Yield: Serves 6
Cuisine: France
Ingredients: 3 carrots peeled and cut into fine julienne on a mandoline and blanched (see note) or 12 thin slices unpeeled green apple for garnish (optional); Sugar or nutmeg, as necessary if the carrots lack flavor; Salt and freshly ground pepper; 1 cup hard apple cider; 1 cup heavy cream; 2 medium onions, chopped (1¼ to 2 cups); 2 tablespoons unsalted butter; 1¼ pounds carrots, peeled and cut into 2-inch chunks (about 4 cups); 4 cups Chicken Stock

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

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

Europe
France
Mediterranean
Gluten-free
Soup

Method

Procedure

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