Warm Apple Sage Soup with Caramelized Onion Swirl and Toasted Walnut Dust

Ingredients

• •4 medium apples, peeled, cored, and roughly chopped
• •1 large yellow onion, thinly sliced
• •2 tablespoons olive oil
• •1 tablespoon unsalted butter
• •2 cloves garlic, minced
• •4 cups vegetable stock
• •1/2 cup heavy cream
• •1 teaspoon dried sage
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •Salt and pepper to taste
• •1/2 cup walnuts, toasted
• •1 teaspoon maple syrup

Instructions

1. 1

   Heat 1 tablespoon of olive oil and the butter in a large pot over medium heat.

2. 2

   Add the onions and cook until they are caramelized, stirring occasionally, about 15-20 minutes.

3. 3

   Remove half of the caramelized onions from the pot and set aside for the swirl.

4. 4

   Add the apples and garlic to the remaining onions in the pot and sauté for 5 minutes.

5. 5

   Stir in the sage, cinnamon, nutmeg, salt, and pepper, cooking for an additional 2 minutes.

6. 6

   Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and simmer for 20 minutes, or until the apples are soft.

7. 7

   Using an immersion blender or regular blender, purée the soup until smooth.

8. 8

   Stir in the heavy cream and maple syrup, and adjust seasoning as needed.

9. 9

   In a separate small pan, toast the walnuts over medium heat for 3-5 minutes until fragrant. Allow them to cool, then crush into coarse dust.

10. 10

    Serve the soup warm, garnished with the reserved caramelized onion swirl and toasted walnut dust.