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Apple Soup Stock Recipe


| 10/12/2011 2:48:34 PM


This recipe, adapted from In Praise of Apples by Mark Rosenstein, adds a depth of fall flavor to dishes normally cooked with chicken or veggie stock, such as butternut squash soup.

Apple Stock 

Ingredients: 

8 medium apples, cut into quarters, seeds removed
2 large onions, cut into quarters
4 stalks celery, cut into 1-inch pieces 
4 medium carrots, cut into 1-inch pieces 
1/4 cup vegetable oil 
6 sprigs parsley 
1 small bunch thyme 
10 peppercorns 
5 coriander seeds 
2 pieces of cinnamon stick, about 2 inches each 
3 cups apple cider
 

Instructions: 



Preheat the oven to 350 degrees Fahrenheit. In a roasting pan, toss the apples, onions, celery and carrots with oil and roast for 1 to 1 1⁄2 hours, stirring every 20 minutes until the vegetables are well browned.

pathippchen
11/19/2019 5:54:04 AM

This is a thought-provoking recipe-- I never would have thought to use the combo of apple/ apple cider and the different spices to make a stock!




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