This warming autumn soup combines sweet apples with hearty kale in a velvety base enhanced with warming spices and finished with crispy sage, creating a perfect balance of sweet and savory flavors.
Recipe Details
Ingredients
- 60g unsalted butter
- 30ml olive oil
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 4 medium Honeycrisp apples, peeled and diced
- 2 medium Yukon Gold potatoes, peeled and cubed
- 1.5L vegetable stock
- 240ml apple cider
- 1 bunch lacinato kale, stemmed and chopped
- 15ml fresh thyme leaves
- 20 leaves fresh sage leaves, divided
- 5ml ground ginger
- 2.5ml ground cinnamon
- 1.25ml ground nutmeg
- 120ml heavy cream
- 15ml fresh lemon juice
- to taste salt and white pepper
- 60g toasted pumpkin seeds
- 60g Gruyère cheese, grated (optional)
Instructions
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In large pot, melt 60g unsalted butter with 30ml olive oil over medium heat. Add 1 large yellow onion and 3 stalks celery, cooking 8 minutes until softened.
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Add 4 cloves garlic and cook 1 minute until fragrant.
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Add 4 medium Honeycrisp apples and 2 medium Yukon Gold potatoes. Cook 5 minutes, stirring occasionally.
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Add 5ml ground ginger, 2.5ml ground cinnamon, and 1.25ml ground nutmeg. Stir to coat vegetables and cook 30 seconds.
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Pour in 1.5L vegetable stock and 240ml apple cider. Add 15ml fresh thyme leaves and 10 sage leaves. Bring to boil.
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Reduce heat and simmer 20 minutes until apples and potatoes are very tender.
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Meanwhile, fry remaining 20 leaves fresh sage leaves leaves in small amount of oil until crispy. Drain on paper towels and salt lightly.
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Remove pot from heat. Using immersion blender, purée soup until smooth (or blend in batches).
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Return to low heat. Stir in 1 bunch lacinato kale and simmer 5 minutes until kale is tender.
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Stir in 120ml heavy cream and 15ml fresh lemon juice. Season with to taste salt and white pepper.
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Ladle into bowls. Garnish with crispy sage, 60g toasted pumpkin seeds, and 60g Gruyère cheese if using.
Tips
Apple Selection: Honeycrisp provides best sweet-tart balance. Granny Smith adds more tartness, Gala more sweetness.
Kale Prep: Massage kale with salt before adding to break down fibers for more tender texture.
Texture Options: For chunkier soup, purée only half and leave some apple pieces intact.
Make-Ahead: Soup base can be made 2 days ahead. Add kale and cream when reheating.
Vegan Version: Use coconut milk instead of cream and skip cheese garnish.
Spice Adjustment: Add pinch of cayenne for subtle heat that complements the sweetness.
Serving Suggestions: Serve with grilled cheese sandwiches or crusty bread for dipping.
Storage: Keeps refrigerated 4 days. Freeze without cream for up to 3 months.