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| INGREDIENTS |
- 1/4 cup butter
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1/2 cup chopped onions
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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3 cups chicken broth
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2 cups half-and-half
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1/4 cup apple cider, optional
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Salt and pepper to taste
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| INSTRUCTIONS |
| Sauté onions in butter until transparent. Blend in spices and broth. Bring to a boil. Stir in puree and half-and-half. Reduce heat and cook until soup is heated through (but not boiling), stirring occasionally. Blend in apple cider, if desired. Add salt and pepper to taste. Serve hot. |
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