by Marjorie Druker
Chef/Co-Owner, New England Soup Factory

This soup is perfect for a Sunday open-house party during the cool fall months. It incorporates apples and cheese, which are also an old-fashioned combination for a pie in New England. The soup builds contrasting layers of sweetness, starting with the apple cider in the stock. Into that go the onions, sautéed slowly until they are perfectly browned and sweet. Green apples add tartness.

Makes 12 servings
3 Tbsp. butter
2 cloves garlic, minced
5 large Spanish onions, peeled and thinly sliced
4 Granny Smith apples, peeled and sliced
6 cups chicken stock
2 cups apple cider
2 tsp. caraway seeds
1/2 tsp. dried thyme leaves
1 cup heavy cream
2 cups grated sharp cheddar cheese
1/4 cup freshly grated Parmesan cheese
2 Tbsp. Calvados (apple brandy)
Kosher salt and freshly ground black pepper, to taste

In a stockpot melt the butter over medium heat. Add the garlic and onions. Sauté for 25 minutes, or until the onions are soft and golden. Add the sliced apples and sauté an additional 5 minutes. Add the chicken stock, apple cider, caraway seeds, and thyme. Bring to a boil over medium-high heat. Reduce the heat to medium, cover the pot, and simmer for 35 to 40 minutes.

Remove the pot from the stove. Add the cream, cheddar cheese, and Parmesan cheese. Stir until the cheeses melt completely. Add the Calvados and season with salt and pepper.

Return to the stove and simmer an additional 3 minutes.

Recipe reprinted from The New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup with permission from Thomas Nelson, Inc. Copyright 2007 by Marjorie Druker.