Onion, Potato, Carrot & Apple Soup
2 T butter
2 T Olive Oil
4 onions peeled quartered, and sliced thin
Caramelize onions slowly cooking over low to medium heat in the butter and olive oil. Season with a little kosher salt.
Add 1 medium-large apple peeled and cubed (we used a Braeburn)
2 medium-large red jacket potatoes peeled and cubed
2-3 carrots peeled and cubed
add in 3/4 cup of apple cider
And 3-4 cups of vegetable or chicken broth (or more)
Kosher salt to taste
Simmer for 30 minutes or until the apple and potato and carrots are tender. For a heartier soup, puree a small portion of the soup in the blender or processor about 1 c. Return to the pan.
Place the pan over low heat and add a bunch of spinach that has been cleaned and torn into smaller pieces. Cook until Spinach is wilted.
Serve immediately. Can be stored in airtight container in the refrigerator as leftovers.
Farm Kitchen Tip: This soup is a perfect blend of a little sweet and a little savory and pairs nicely with a grilled ham and cheese to accompany.
Recipe provided by Jenn Borealo
Culinary & Education Specialist at Alstede Farms