- 12 ½ ounce Grade A unsalted butter
- 5 large yellow onions, sliced
- Salt, to taste
- Ground white pepper, to taste
- 1 ½ gallon + 1 cup water, hot
- ½ cup + ⅓ tablespoon chicken or vegetable base
- 2 ¼ cup white cooking wine
- ¼ cup + ⅔ tablespoon vegetable oil
- ¼ cup + ⅔ tablespoon water, hot
- 5 large yellow onions, chopped
- 38 medium stalks celery, chopped
- 9 fresh leeks
- ¼ cup + ⅔ tablespoon fresh thyme, chopped
- 10 whole bay leaves
- ¼ cup + ⅔ tablespoon curry powder
- 1 ¾ cup flour
- 3 quarts ½ cup water, hot
- ¼ cup + ⅔ tablespoon 100% lemon juice
- 10 pounds 8 ounces Granny Smith apples
- 1 quart + ¾ cup 36% heavy whipping cream
Bring first amount of water to a boil and add soup base to create stock. Melt ⅛ butter in a large nonstick pan over medium heat. Add the sliced onion and season with salt and pepper. Sauté until the onions are golden brown, about 25 - 30 minutes.
Add half of soup stock and white wine. Bring to a boil. Lower heat and slowly simmer for 15 minutes.
Heat vegetable oil and second part of water over medium heat in a saucepan. Add chopped onion, celery, and leeks. Season with salt and pepper. Cook for 5 minutes. Add the remaining soup stock.
Tie thyme and bay leaves together with a string or place in cheesecloth. Add to stock and vegetables and bring to a boil. Lower heat and simmer for 25 - 30 minutes.
Melt remaining butter in a saucepan over low heat. Whisk in curry powder and flour to make a roux. Cook until the roux bubbles, stirring occasionally to prevent scorching.
Strain ⅛ of the stock and vegetable mixture from the saucepan into roux. Whisk vigorously until smooth, then return mixture to the saucepan. Stir until well combined. Bring to a boil, reduce heat, and simmer for 10 minutes.
Remove from heat. Discard tied herbs. Puree soup in a food processor and strain. Return to a saucepan and add the sliced onions and stock mixture. Simmer over low heat.
Acidulate third part water with lemon juice. Peel, core, quarter and slice apples widthwise. Place apples in acidulated water to prevent discoloration.
Heat cream in a nonstick pan over medium heat. Drain the apples, rinse with running water, and shake dry. Add apples to cream and heat through, about 3 - 4 minutes, making sure it does not boil. Add cream and apples to soup and season to taste with salt and pepper. Soup may be held hot for up to 1 hour.