Recipe: Apple Soup for a Fall Wedding – Dairy or Vegan/Parve (Serves 50)

This is a wonderful soup for a fall wedding. Not only is it delicious, it’s also simple and quick to make; great for a self-catered backyard wedding. The recipe comes from Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More. I’ve made this soup a few times for dinner parties (decreasing the quantities), and people always love it. To make the full fifty-serving recipe you’ll need a large 2½ gallon stockpot, or a couple of smaller pots.

The original recipe calls for milk, but you can make a parve (and vegan) version by substituting almond milk.

Ingredients for Apple Soup

Makes 50 6-oz. servings

• 1/4 cup vegetable oil
• 1 1/3 quarts (1 lb. 5 oz.) onions, chopped
• 7 quarts (8 lbs. 5 oz.) apples, cored, peeled, and cut into chunks
• 1 gal. apple juice or vegetable stock
• 2 tsp. cinnamon
• 1 tsp. ground cloves
• ½ tsp. ground nutmeg
• 1 qt. milk (for dairy soup) or almond milk (for vegan/parve soup)
• ¼ to ½ cup maple syrup (optional)
• Salt and black pepper to taste

Garnishes (optional)

• Yogurt, sour cream, parve sour cream substitute
• Cinnamon

Instructions

1. Saute the onions in oil until they are softened.
2. Add the apples and juice or stock and simmer until the apples are tender.
3. Puree with the remaining ingredients with an immersion blender until smooth.
4. Serve warm or chilled.
5. If desired, top with yogurt, sour cream or sour cream substitute, and a sprinkling of cinnamon.