Ingredients for Apple Wine Soup With Roast Beef
- 4 cups beef stock
- 2 cups chopped carrots
- 1 medium yellow onion
- 2 bay leaves
- 4 whole cloves
- 1 cup apple wine (or dry white wine with a splash of apple juice for substitution)
- 2 tablespoons softened butter
- 2 tablespoons all-purpose flour
- salt to taste
- freshly ground black pepper to taste
- 1 cup thinly sliced apples (Granny Smith or Honeycrisp recommended)
- thinly sliced roast beef
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How to Make Apple Wine Soup With Roast Beef
- Gently pierce one medium yellow onion with 2 bay leaves and 4 whole cloves.
- In a large pot, bring 4 cups of beef stock to a boil. Reduce heat to medium-low, add 2 cups chopped carrots, and the spiked onion. Simmer for 5 minutes.
- Add 1 cup of apple wine (or dry white wine with a splash of apple juice for substitution). Simmer for 5 minutes more.
- In a small bowl, whisk together 2 tablespoons of softened butter and 2 tablespoons of all-purpose flour until smooth. Gradually whisk this mixture into the soup, stirring constantly to prevent lumps.
- Simmer for 10 minutes, stirring occasionally, until the soup has thickened slightly.
- Remove the onion from the soup and discard. Season the soup to taste with salt and freshly ground black pepper.
- Stir in 1 cup of thinly sliced apples (Granny Smith or Honeycrisp recommended). Cook for 2-3 minutes until the apples are tender but still hold their shape.
- Ladle the soup into deep bowls or soup plates.
- Garnish each serving with thinly sliced roast beef and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
31g
Fat
27g
Carbs
5g
