Recently, we shared a lip-lickingly good recipe for pork stew made with Chaddsford Winery’s Hard Cider. We loved the flavors of this dish so much that we wanted to discover additional ways to incorporate this crisp and refreshing cider into more recipes. The result is a dish that will make onion soup fans realize that Chaddsford Winery’s Hard Cider is a must-incorporate ingredient. Of course, it never hurts to sip one while you’re cooking―in fact, we highly encourage it!
Chaddsford Winery Hard Cider Apple-Onion Soup
Serves 8
Ingredients
- 2 tablespoons olive oil
- 1 leek, sliced, white portion separated from green
- 7 Granny Smith apples, cored and sliced
- 4 Spanish onions, sliced
- 8 whole cloves
- 2 sprigs rosemary
- 1 cup water
- 1 (750 ml) bottle Chaddsford Hard Cider
- 1/2 cup canola oil
- 1/2 teaspoon smoked paprika
- Salt to taste
Method
- Heat a large pot over medium heat and add olive oil. Add the white of the leeks, onions and apples to the pot. Season with salt and sweat (lightly cook until tender) for about 10 minutes, stirring occasionally.
- Add the cloves, rosemary, water and hard cider to the pot. Season with salt and bring to a simmer. Cook the soup for about 20 minutes, or until the apples and onions are soft.
- Heat a sauté pan over medium-high heat and add the canola oil. Once oil is hot, fry the green portion of leeks until crispy and golden brown. Remove pan from the heat and drain leeks on paper towels.
- Remove soup from the heat and allow to cool slightly. Remove rosemary sprigs and cloves from the soup.
- Pour soup into the pitcher of a blender and puree until smooth. Pour the blended soup back into the pot and warm slightly, if necessary.
- Season with salt and smoked paprika. Serve soup warm and garnish with fried leeks.
Recipe courtesy of James Capone, Drexel University Food Lab.
- Photography: Alexandra Whitney Photography
