Apple and Brussels Sprout Soup

DIRECTIONS

Caramelize onions in soup pot. Deglaze the pot with enough stock to cover the bottom of the pan. Scrape and stir with the pot over a moderate-high heat to reduce residues into the liquid.

Add the remaining stock, apples, Brussels sprouts, cider and thyme. Bring to a simmer and cook for about 30-45 minutes.

Remove from heat and use an immersion blender to blend to desired texture. Or ladle soup into a standard blender and puree, being careful to not splatter the hot liquid. Return to the pot. Salt and pepper to taste.