Apple and Onion Soup Recipe

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Apples from Renvyle House Orchard

Renvyle House Orchard

Tim's unusual combination of flavours works very wekk and as the apple and onion season come together is a great way of using windfalls of any type of apple –sweet or cooking varieties. Yoghurt can be used to finish instead of cream.



  • 6 onions, peeled and chopped finely
  • 4 Granny Smith apples, peeled, cored and chopped finely
  • 2 shallots, peeled and chopped finely
  • 110g butter
  • 600ml chicken stock
  • 300ml apple juice
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons fresh parsley, finely chopped
  • 150ml cream


Melt the butter in a large pot and stir in the apples, shallots and onions for about 5 minutes until soft but not browned.

Add the stock, parsley, thyme and apple juice; simmer for about 20 minutes.

Cool a little, then whizz in a food processor.

Return to the pot, add the cream and simmer gently for 5 minutes. Do not allow to boil.

Taste for seasoning and serve in warmed soup plates with a sprinkling of the remaining parsley.

Serve with freshly baked brown bread.

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