Curried Onion and Apple Soup

1. Melt 2 tbsp. butter in a large nonstick pan over med. heat. Add the sliced onions and season with salt and pepper. Sauté until the onions are golden brown, about 25-30 min. Add 8 cups chicken stock and white wine. Bring to a boil. Lower heat and slowly simmer for 15 min.

2. Heat vegetable oil and water over medium heat in a 12-qt. saucepan. Add chopped onion, celery, and leeks. Season with salt and pepper. Cook for 5 min. Add the remaining 8 cups chicken stock.

3. Tie thyme and bay leaves together with a string or place in cheesecloth. Add to stock and vegetables and bring to a boil. Lower heat and simmer for 25-30 min.

4. Melt remaining butter in a 5-qt. saucepan over low heat. Whisk in curry powder and flour to make a roux. Cook until the roux bubbles, stirring constantly to prevent scorching.

5. Strain 2 cups of the stock and vegetable mixture from the 12-qt, saucepan into roux. Whisk vigorously until smooth, then return mixture to the saucepan. Stir until well combined. Bring to a boil, reduce heat, and simmer for 10 min.

6. Remove from heat. Discard tied herbs. Puree soup in a food processor and strain. Return to a 10-qt. saucepan and add the sliced onions and stock mixture. Simmer over low heat.

7. Acidulate 8 cups of water with lemon juice. Peel, core, quarter, and slice apples
widthwise. Place apples in acidulated water to prevent discoloration.

8. Heat cream in a nonstick pan over medium heat. Drain the apples, rinse with running water, and shake dry. Add apples to cream and heat through, about 3-4 min., making sure it does not boil. Add cream and apples to soup and season to taste with salt and pepper. Soup may be held hot for up to 1 hr.