APPLE-TOMATO SOUP

The Big Apple. To most people, this means New York City. But to me, Cornelia, Georgia, will always be the Big Apple. Right in the middle of my hometown, at the railroad depot, sits a bright-red replica of a North Georgia apple. The statue is fifteen feet tall and twenty-two feet around and serves as the centerpiece to the town’s annual fall festival.

Georgia’s Appalachian foothills area is known for its apples, which come to market in late August—a perfect time for making this soup! Summer’s tomato season is winding down and apple-picking time begins.

Makes 4 servings

1 TABLESPOON OLIVE OIL

1 CUP DICED CELERY

1 CUP DICED CARROT

½ CUP DICED ONION

1 GOLDEN DELICIOUS APPLE, PEELED AND DICED

3 GARLIC CLOVES, MINCED

2 CUPS CHOPPED TOMATOES

1 CUP VEGETABLE BROTH

2 TEASPOONS APPLE CIDER VINEGAR

2 TABLESPOONS CHOPPED FRESH BASIL

½ CUP HEAVY (WHIPPING) CREAM

SALT AND FRESHLY GROUND BLACK PEPPER

GARNISH

¼ CUP CHOPPED TOMATOES

¼ CUP CHOPPED GOLDEN DELICIOUS APPLES

SEVERAL LEAVES FRESH BASIL

1. Heat the olive oil in a large saucepan or soup pot over medium heat. Add the celery, carrot, onion, and apple and cook, stirring, until softened, 3 to 5 minutes. Stir in the garlic and cook for 2 minutes. Add the tomatoes, vegetable broth, and vinegar. Bring to a boil, reduce the heat to low, and simmer for 20 to 25 minutes to thicken the soup. Stir in the basil and cream.

2. Puree in a stand blender or with a hand blender in the pot until smooth. Season with salt and pepper to taste.

3. Serve garnished with a bit of chopped tomatoes and apples. Top with fresh basil.