Apple and Brussels Sprout Soup

Photo: U.S. Apple Association

From: Chef Christopher Greer, Tabor Tavern, Portland, OR. Yield: 40 servings.

10 lb. peeled, cored, quartered tart apples
5 lb. cleaned, julienned yellow onions
5 lb. shredded Brussels sprouts
2 gallons chicken or vegetable stock
½ gallon cup apple cider
10 sprigs picked/minced thyme
to taste, salt and pepper

Caramelize onions in large soup pot. Deglaze with stock. Add apples, Brussels sprouts, cider and thyme. Bring to a simmer and cook for about 35-40 minutes. Remove from heat and use large immersion blender to blend to desired texture. Salt and pepper to taste.