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