Apple Soup
Submitted by sarapaul
Elegant pureed soup with apples, maple syrup, cinnamon, lemon, and white wine. Thickened with arrowroot and finished with sour cream. Serve warm for a sophisticated starter or light dessert.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minApple soup is European elegance in a bowl, sweet enough for dessert but refined enough to start a special dinner.
Sixteen apples simmer with cinnamon sticks, lemon peel, and maple syrup until tender, then get pureed silky smooth.
Arrowroot thickens the soup, white wine adds brightness, and a dollop of sour cream on each bowl makes it luxurious.
Chef Tips
- Don’t peel the apples before simmering; the skins add color and flavor that disappears when you puree
- Remove a cup of liquid to mix with the arrowroot so it doesn’t clump when you add it back
- Serve warm (not hot) so the sour cream doesn’t curdle when you add it to each bowl
Ingredients
Directions
Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon. Purée soup in blender; return to sauce pan. Remove about a cup of liquid and combine it with arrowroot. When thickened, return to soup. Stir in lemon juice, and wine. Heat through. Serve with a spoonful of sour cream on each bowl.
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