2 tablespoons butter
2 tablespoons vegetable oil
1 ½ cups diced onion (about 1 medium onion)
1 cup chopped celery
3 cloves garlic
2 tablespoons minced ginger
1 pound carrots—washed, ends cut off, roughly chopped
8-10 cups chicken stock
3-4 bay leaves
Salt & pepper to taste
1 cup heavy cream
Sour cream—for garnish
1 large Fuji apple—diced small
2 tablespoons butter
¼ teaspoon cinnamon
1/8 teaspoon ground cloves
Heat butter and vegetable oil in a large, heavy soup pot. Add the onion, celery, garlic, ginger, and carrots. Sauté until vegetables begin to sweat and onions turn translucent.
Add chicken stock and bay leaves, and cook for 20-25 minutes, until vegetables are very tender.
Remove bay leaves and puree using an immersion blender until smooth. Salt and pepper to taste. Add the heavy cream. Mix well and set aside and keep warm.
Apple Garnish
Melt butter in medium sauté pan on medium-high heat. Add the apples and sauté until they barely begin to brown. Add cinnamon and cloves and sauté until apples are slightly tender.
Garnish soup with a dollop of sour cream and a spoonful of the sautéed apples. Serve.
