If you are like me, you have serious amounts of Granny Smith apples, onions, and yukon gold potatoes. This is the perfect recipe and results in a slightly smokey potato soup that smells and tastes heavenly!
- 2 Medium white onions, quartered
- 3 large or 8 medium (1-3/4 lbs.) Yukon Gold Potatoes, peeled and quartered
- 3 tart apples, Fuji or Granny Smith
- 1-1/2 tbsn Olive oil
- 1-1/2 tspn Ground fennel
- 1-1/2 tspn Cumin
- 1/2 tspn Kosher salt
- 1/4 tspn freshly ground black pepper
- 3-1/2 c. Vegetable or Chicken stock
- A few tbsns cream or half and half
Preheat oven to 450 degrees. Put potatoes, onions, and 3 unpeeled apples into a medium roasting pan. Drizzle with olive oil. Sprinkle with cumin and fennel. Roast for 20 minutes, remove apples and turn onions and potatoes. Roast for 25 to 35 more minutes until potatoes and onions are very tender. Remove from oven. Place veggies into a stock pot.
Deglaze the roasting pan with a little stock and scrape the bits off the bottom of the pan (if its too burned, don’t bother – it’ll be too bitter) and pour it into the stock pot.
Add more stock to the pot and use an immersion blender to puree the veggies. Add the apple pulp (without the peel) and puree again. Add stock until just about the desired texture. Add a bit of cream (optional) to finish it off. Garnish with fresh tarragon if desired.
This recipe is based on a Martha Stewart recipe.