Beet and Apple Soup

  • Yield servings

Fruit meets veggie in this delicious soup recipe.

Richard Jung


5 tablespoons unsalted butter
2 medium onions, peeled and chopped
2 cloves garlic
1 1/2 pounds raw beets, trimmed, peeled and sliced
2 apples, peeled, cored and sliced
3/4 cup hard cider
5 cups chicken stock
sea salts, black pepper
3 bunches scallions, trimmed and sliced
3 tablespoons creme fraiche


  1. Melt 4 tablespoons of butter in a large saucepan over medium-low heat and cook the onion and garlic for 5–8 minutes until soft and glossy, stirring occasionally.
  2. Add the beets and apples and continue to cook for another 5 minutes, again stirring occasionally.
  3. Add the cider and reduce until syrupy, and then add the chicken stock and some seasoning. Bring to a boil over high heat, and then cover and simmer over low heat for 30 minutes.
  4. Purée the soup in batches in a food processor. Return it to the saucepan and taste to check the seasoning.
  5. About 10 minutes before the soup is ready, heat the remaining tablespoon of butter in a pan and cook the scallions over low heat until soft, about 8 minutes, seasoning them and stirring frequently.
  6. Reheat the soup if necessary before ladling it into warm bowls. To serve, place a spoonful of the scallions in the center and a heaping teaspoon of cre`me frai^che on top. Serve immediately.

Recipes from Soup, Glorious Soup by Annie Bell (Kyle Books; 2011)