Potatoes and cabbage - that was everybody's opinion when they first saw this soup. But it's tricky with me. I'd rather suspect dishes obviously made of potatoes and cabbage and make sure those cabbage leaves aren't actually some sweetish and divine tasting onion strips. But the trick was accidental this time. As our unexpectedly warm weather started to turn, I felt an urge to eat a warming onion soup. Enough with those potatoes and cabbage now!
I have ate simple onion soup a few times, but I usually like to add a little something to it. We have a nice bowl on the kitchen counter that's always full of home-grown organic apples. When I need to peel some for a dish, I actually stick the peels into my mouth instead of throwing them away. So the vitamins beneath the skin (there are hell of a lot vitamins there as you know) don't get lost. And the caraway and honey...well, today feels organic.
Honeyed onion and apple soup with caraway
150 g diced apple
150 g diced onion
1 tbsp butter
1/3 tsp ground caraway
1 tbsp honey
3 dl vegetable broth (or chicken broth)
1 1/2 dl milk
1-2 tbsp grated cheese
1. Melt butter in a saucepan and add onion and apple. Cover and cook about ten minutes over medium heat until onion is transparent and golden.
2. Take the cover off and turn the heat up. Cook for additional five minutes.
3. Add caraway and honey, then milk and broth. Boil the soup for about five minutes. Season with salt and pepper.
4. Serve it hot sprinkled with grated cheese and green onion tops.
The soup has quite much sweet taste - the word honeyed has hit the spot with its yum stickyness. Caraway is the ingredient that shows its character and makes the dish more earthly. The apple dices are really tender, but not yet losing their shape. Onion tops and cheese...well they're like cherries on top of a cake. Adding milk makes the broth hazy, but milder in taste, so I really like to use it in onion soups.
And of course, perfect accompaniments for this soup - a slice of bread and a hope for more sun.