White Onion Soup with Cider and Apple

The tang of cider vinegar and the bit of the apple combine nicely with the smooth texture of the soup. Using flour make a slightly heavier soup, so suited to compliment for a light entree.  This recipe serves 6

Ingredients

• 2 oz unsalted butter Butter, without salt
• 4 oz onions, thinly sliced Onions, raw
• 2 oz sliced leeks Leeks, (bulb and lower leaf-portion), raw
• 2 oz sliced celery Celery, raw
• 2 oz flour Wheat flour, white, all-purpose, enriched, unbleached
• 2¼ pints chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
• 1/3 cup dry cider vinegar Vinegar, cider
• 3 tbsp cider vinegar Vinegar, cider
• 1 bay leaf Spices, bay leaf, crumbled
• salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
• 3½ tbsp cream Cream, fluid, heavy whipping
• GARNISH
• 1 slice bread, for croutons
• 4 oz apple Apples, raw, with skin
• 7 oz thinly sliced onion sauteed in a little butter
• 6 sprigs fresh chervil

Method

[tips]