This is such a wonderful time of year in Vermont. The dog days of summer are behind us and we’re sipping hot cider instead of lemonade. The foliage is stunning, the sky is bright blue and the evenings are crisp.
This is also the time of year for warm soups and thick stews. Last year, our very own Chef Kevin was honored with an invitation to represent Okemo Mountain in the cookbook SKI TOWN SOUPS. When they sampled his offerings, they asked to feature not one but TWO of his delicious soups! Both soups feature apples, something that is bountiful this time of year. If you don’t have fresh, local apples, this gives you an excuse to go apple-picking.
We’ll be sharing more harvest-themed recipes on our blog in the weeks before Thanksgiving but here’s one of Chef Kevin’s recipes featured in Ski Town Soups. It’s simple, easy and likely you have the ingredients on hand.
Vermont Curried Apple Soup
3 Apples peeled, cored and sliced
1 Medium Onion chopped
1 Tbs Curry powder (or more)
2 Cups Chicken stock
1 Cup Heavy cream
2 Oz Butter
Salt and pepper to taste
Sauté onion in butter in a heavy sauce pan until translucent. Add apples and sauté until apples start to soften. Add curry. Slowly add chicken stock while stirring gently over medium high heat. Add cream and simmer for 30 minutes, stirring occasionally.
Season to taste with salt and pepper or additional curry. Serve with a dollop of sour cream, if desired.
If you’d like to get a copy of Ski Town Soups, you can order your copy HERE.
Hope you enjoyed the extra hour of sleep last night 🙂 That’s the BEST part of changing our clocks!
All the best,