Say hello to fall with this apple and white bean soup topped with homemade sage croutons!
In the Kitchen 101 Series
With every recipe I create, I love to share some behind-the-scenes cooking and nutritional info with the hope of getting you excited and informed about cooking and your health! Here’s what we’re learning today:
What the heck is a roux and how to make one.
On Instagram I am collaborating with more than eighty other food bloggers to share a fall-ingredient recipe! (actually, I’m in two different fall-themed collaborations! Check out the other one here.) And if you haven’t guessed it already from the title, yes-it’s apples!
Apples always bring sweet recipes and memories to mind…apple strudel, apple picking, bobbing for apples as a kid (are kids still allowed to do that in schools?). And while I looooove desserts that feature apples, I wanted to try something savory. And I landed on soup.
There are many delicious soup recipes out there that have apples in them, but they are usually in accompaniment to the main player such as squash or sweet potatoes. I wanted to see if I could make a soup that featured apple as the main flavor, a soup that you knew off the bat that there was apple in it – but still keeping it a main dish and savory.
Enter white beans.
Apples and white beans.
And I can never leave my soup un-topped, so I thought some croutons would taste nice in there.
Nothing says fall like a creamy soup, so I decided that even though you end up blending the soup in the end, I wanted to make sure it stayed extra thick, enter the roux.
A roux is a technique used for thickening (mainly) soups and sauces. Pronounced “roo”, it’s an equal combintion of fat (typically butter, but oil will do) and flour. Basically you heat the pan, add the fat, then add the flour in, and then SLOWLY add in a liquid (broth or milk) and keep stirring, and I say slowly because otherwise the sauce or soup you are trying to create will not thicken as it is supposed to and you will get verrrrry frustrated because you missed out on the extra creaminess factor.
If you are deciding on using a dairy milk with a higher percentage of fat for your milk of choice, there may be no need in making the roux. But since I don’t drink dairy milk I haven’t tried it, so if you do give it a shot without the roux, let me know how it turns out!
This soup really made me smile and put me in quite the fall food mood, and I hope it does for you too!
I love getting feedback and seeing your creations so please be sure to give me a holla on Instagram @marypardoux, facebook, or leave a comment below!
And while you’re in the fall mood, be sure to check out the blogs below (underneath the recipe) to see what everyone else has made!
Apple and white bean soup with sage croutons
- 1 white onion, diced
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh sage
- 2 cups cooked white beans (about 1 1/2 cans)
- 1 cup milk of choice
- 1 1/2 cups broth
- 1/4 cup flour
- 1 1/2 medium-sized apples of choice (I used Elster), 1/2 reserved for toppings
- 2 tsp olive oil
- 2-3 large sage leaves, chopped
- 1 cup bread, torn or cut into small cubes
- Heat 2TBS oil in a large heavy-bottomed pot. Add in the onion.
- After a few minutes add in the garlic, celery, and sage. Season with salt and pepper and stir for about one minute.
- Start making the roux. There should still be a bit of oil left with the veggies (if there’s not, add 1-2tsp extra). Add in the 1/4 cup flour to coat the veggies. Then slowly add in the 1 1/2 cups broth, stirring constantly until it is thickened.
- Add in the white beans, apples, and milk. Bring to a near-boil and let simmer for 5-7 minutes.
- Working in batches, add the soup to a blender and mix until creamy. You can also use an immersion blender and blend right in the pot.
- Serve into individual bowls, and top with chopped apple, sage leaves, and sage-flavored croutons (instructions below).
- Pre-heat oven to
- In a large bowl, coat the torn or cut bread cubes with the oil and season with the chopped sage, salt, and pepper, and spread out onto a baking tray.
- Bake in the oven for
Want more apple inspiration? Check out what everyone else made below!
Cloudy Kitchen’s Salted Caramel and Apple Babka
Square Meal Round Table’s Chai Spiced Tarte Tatin
The Wood and Spoon’s Maple Apple Cake
The Cooking of Joy’s Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce
Pensive Foodie’s Mini Bacon Crusted Apple Pies
My Kitchen Love’s Bird’s Nest Caramel Apple Cake
More Icing Than Cake’s Apple Butter Pretzels with Rosemary Cheddar Dip
Casey Joy Lister’s Waldorf Salad’s Twisted Sister
The Kitchen Sink’s Apple Cheddar Loaf
What Should I Make For’s Apple Puff Pastry Tarts
Jessie Sheehan Bakes’ Apple Fritters
Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp
This Healthy Table’s Cardamom Apple Tart
Figs & Flour’s Apple Purple Potato Pizza
Something New for Dinner’s Savory Bread Pudding with Apples, Sausage, and Pecan
Always Eat Dessert’s Apple Spice Scones with Maple Bourbon Glaze
Rezel Kealoha’s Rose Poached Apples with Rosewater Reduction
The Soup Solution’s Fennel Sausage and and Apple Dressing (Stuffing)
Lemon Thyme and Ginger’s Smoky Maple Apple Dutch Baby
Gobble the Cook’s One Pan Pork Chops and Sausages with Apple
Hola Jalapeno’s Fluffy Apple Chili Biscuits
Salt and Wind’s Pomegranate Ginger Apple Cider Punch
What Annie’s Eating’s Butternut Squash/Apple Soup with Asiago and Sage Croutons
Flours in Your Hair’s Brown Butter Bourbon Apple Pie
Confetti Kitchen’s Kale Salad with Chicken and Apple
Salted Plains’ Gluten-Free Apple Crumb Cake
Easy and Delish’s Fun Candy Corn Apple Pops
This Mess is Ours’ Easy Baked Apple Custard
Butter Loves Company’s Gingerbread with Brandied Apples
Zestful Kitchen’s Puffed Apple Pancake
Sweet Pillar Food’s Apple Honey Brie
A Farmgirl’s Dabbles Peanut Butter Apple Cookies
Amee’s Savory Dish’s Peanut Butter Protein Dip
Especially Southern Dishes’ Apple Pie Egg Rolls
Pie Girl Bakes’ Salted Caramel Apple Pie
Cocoa and Salt’s Vegan Apple Stuffin’ Muffins
Saltnpepperhere’s Honey Apple Muffins
Worthy Pause’s Thanksgiving-in-Your-Mouth Paleo Stuffing
Baking The Goods’ Apple Cheddar and Thyme Scones
Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp
Measuring Cups Optional’s Caramel Apple Upside Down Cake
Inspired by the Seasons’ Brussels Sprout & Apple Slaw
Sprouting Radiance’s White Bean and Apple Soup
Feed the Swimmer’s Apple Buckwheat Galette with Halva and Maple Tahini
It’s a Veg World After All’s Individual Microwave Apple Crisp
Farm and Coast Cookery’s Apple Cider Donut “French Toast”