Appetizer: United States – Velvety Apple Cider Sage Soup

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

1 tbsp unsalted butter
1 tbsp olive oil
1 small yellow onion, diced
1 small carrot, diced
1 small celery stalk, diced
2 medium tart apples (e.g., Granny Smith), peeled, cored, and diced
2 cloves garlic, minced
6 fresh sage leaves, finely chopped (or 1 tsp dried sage)
1 / 4 tsp ground white pepper
Pinch ground nutmeg
1 cup fresh apple cider (240 ml)
2 cups low-sodium chicken broth (or vegetable broth) (16 fl oz / 480 ml)
1 / 4 cup heavy cream (or half-and-half) (60 ml)
1 tsp Dijon mustard
1 tsp lemon juice or apple cider vinegar
Salt to taste

Instructions

Warm butter and olive oil in a pot over medium heat. Add onion, carrot, and celery; cook until softened and translucent, 5–6 minutes.
Stir in apples, garlic, and sage; cook 2 minutes until fragrant. Add white pepper and nutmeg.
Pour in apple cider and simmer 3–4 minutes to reduce slightly.
Add broth, bring to a gentle simmer, and cook until apples and vegetables are very tender, 12–15 minutes.
Blend until perfectly smooth with an immersion blender (or carefully in batches in a blender).
Return to pot over low heat. Stir in cream and Dijon; season with salt to taste and adjust white pepper as desired.
Finish with lemon juice or cider vinegar for brightness. Warm through without boiling and serve alongside the sandwich.