Apple and Ham Soup for a Cozy Fall Lunch

There’s anenchantment to fall. The cool air, the crunch ofleaves beneath your feet, and the undeniable hankering for comforting, filling foods.

If you’re in the mood for adish that would let you capture the essence of the fall season in food form, let me introduce you to apple and ham soup.

It’ssweet and savory and utterly comforting. This soup involving smoked ham andapples has a taste profile that’s like a hug in a bowl. Wantto get The Morning by email? Let’s get started.

Why Apple and Ham Soup is Perfect for Fall

I love fall food. It’s the wonderful unfussiness of it, thewarmth, the coddling, the layers of flavor. Apple and ham soup ticks allthe boxes.

First: It takes advantage of seasonal produce in a big way, welcoming plenty of apples, carrots and parsnipsonto the scene.

Second, it’s made with smokedham, which lends a smoky, meaty depth. Third, it’s simple to make butseems plenty fancy when you serve it.

Fall isa time for balance, too. You’re after somethingfilling without being too heavy. Sweet but not sugary. Savory but not overpowering.

Apple and hamsoup hits that balance on the head. You’vegot the sweet apples to go along with the salty ham. The spices — ginger, cinnamon, or rosemary — contribute a warm andcozy note.

The Star Ingredients: What Goes Into Apple and Ham Soup

Let’s break it down. Here’s whatyou’ll generally discover in a good recipe for apple and ham soup:

1. Ham

The hero of the dish. Most recipes also call for smoked hamshank or diced ham. A 1.5-poundsmoked ham smoked shank is ideal here, as it delivers plenty of great flavor directly into the broth as it simmers.

2. Apples

You’ll want 1 to 3 mediumapples, depending on how sweet you like your soup. Favorite varieties are Honeycrisp, Fuji or GrannySmith.

They also bring natural sweetnessand a bit of tang, which cuts against the saltiness of the ham.

3. Vegetables

Beets, carrots, onions, garlic andpotatoes are regulars. Some recipes add parsnips or celery for additionaldepth. These vegetables add so much taste and are good foryou too!

4. Broth or Stock

Chickenstock or vegetable stock are both great. Applecider is another important element to some recipes, which adds even more sweetness and depth to the mixture.

5. Spices and Seasonings

Let your mind jump tocinnamon or ginger, rosemary or Dijon mustard. These spices take the dish over thetop giving it a fall hug in each bite.

A Step-by-Step Look at How It’s Made

Now, let’s talk process. There are no real tricks to makingapple and ham soup, but patience can make the difference. Here’s how it typically goes:

Step 1: Simmer the Ham Shank

It begins by simmering a 1.5-pound smoked ham shank in a pot of apple cider withonions, garlic and aromatics. Let it simmer for 3hours. Cook low and slow and you get every last bit of flavor out of that ham, which yields up alovely, savory stock.

Step 2: Add the Vegetables

When stock is done simmering, takeout the ham shank and shred the meat. Then stir in diced apples, carrots, parsnipsand potatoes. Let them cook until tender.

Step 3: Season and Finish

This iswhere it is magic. Toss in spices, such as cinnamonor rosemary, and a dollop of Dijon mustard for a little tang. First, stir everything together,and you have soup.

Nutritional Breakdown: Is It Healthy?

And here’s where you finally get tosee me geek out about numbers. Appleand ham soup is not only delicious, but it’s nutritious. Let’s do the math each per serving size (approximately 1cup):

Nutrient	Amount
Calories	287
Total Fat	5.3g
Protein	20.6g
Dietary Fiber	16.3g
Sodium	325.5mg

These stats are based on a similar dish, like ham and splitpea soup. The fiber in this soup comes from the vegetables and any beans that you decideto add, such as white beans or split peas.

This dish is a meat-heavy one, thanks to the ham, but that’s perfectif you’re looking for something substantial and filling.

Cooking Time: How Long Does It Take?

Patience is key here. Simpler recipes can be ready in 30 minutes, but if you’re after depth of flavor, you are goingto need to invest more time.

• Preparation of Stock: Approximately 3 hours simmering ofthe ham shank.
• Vegetables: Additional 20-30 minutes for cookingthem.
• Total Time: About 3 1/2 to 4 hours for asturdy soup.

Is it worth it? Absolutely. Cooking a little longer, so that the flavors have the chance to meld, yields a soup that’s richand complex.

Flavor Profile: Sweet, Savory, and Spiced

Apple and ham soup, however, is special because of how theflavors complement one another. Here’s whateach adds:

1. Sweetness: Apples and often alittle apple cider.
2. Notes of Savory: Thanks to the smoked hamand broth.
3. Aromatic Touches: Onions, garlic and spicessuch as cinnamon or rosemary provide depth.

The sum is impossible toresist. Every mouthful is likea little journey for your palate.

Variations to Try

Apple and ham soup is oneof those wonderfully variable dishes. Here are sometwists to play with:

1. Add Beans

Add some white beansor split peas if you like even more fiber and protein.

2. Switch Up the Apples

Swap indifferent varieties to adjust the level of sweetness. Honeycrisp is sweeter with Granny Smith addinga tart element.

3. Experiment with Spices

Substitute cinnamon for nutmeg or throw a pinch ofcayenne in for some heat.

4. Make It Creamy

Puree a bit of the soup for creaminess, or swirl in a dollop of cream atthe end.

Tips for Making the Best Apple and Ham Soup

I’ve done this soup a dozen times now, and here are afew tricks I’ve learned:

• You Can Use Smoked Ham: The smoky flavor is something you don’t get with regularham.
• Don’t Forget the Apple Cider:It adds that apple essence and brings everything together.
• Taste as You Go: Seasonas you build. You can always add salt or heat, butyou can’t subtract it.
• Let It Rest: If you have time, allowthe soup to rest for 10 to 15 minutes before you devour it. The flavors will intensify.

Why This Soup is a Fall Essential

Appleand ham soup isn’t just edible; it’s an experience. It’s the sort of dish that makes you want to crawlby the fire with a blanket and a good book.

It’s heftyenough to fill you, but light enough to make you feel good.

Plus, it’s an excellentway to take advantage of seasonal ingredients. Apples arehigh season in the fall, and root vegetables such as carrots and parsnips are in abundance.

Pair themwith smoked ham, and you’ve got a dish that celebrates the season in all its glorious forms.

Final Thoughts

Apple and hamsoup is my new favorite for fall lunches. It’scomforting, hearty, nutritious and so full of flavor.

If you follow the old-school recipeto a T, or if you play around with some of the ingredients, chicken vin jaune is guaranteed to have a place in your rotation.

Ready to make it?