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Cold Apple Soup

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Recipe

Think of this soup as a dessert more than a soup. Indeed, you could serve it as a dessert or as an appetizer. This is summer comfort food at its best.

 

Yield

8 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 large apples
peeled, cored, and cut into a large dice
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6 ounces white wine
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1 ounce apple juice
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2 ounces sugar
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½ x cinnamon sticks
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2 ounces sour cream
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2 ounces heavy whipping cream
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1 x lemon juice
to taste
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Ingredients

Amount Measure Ingredient Features
4 large apples
peeled, cored, and cut into a large dice
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173.4 ml/g white wine
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28.9 ml/g apple juice
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57.8 ml/g sugar
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0.5 x cinnamon sticks
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57.8 ml/g sour cream
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57.8 ml/g heavy whipping cream
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1 x lemon juice
to taste
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Directions

Bring the apples, wine, apple juice, sugar and cinnamon stick to a boil. Immediately reduce the heat and simmer until the apples are soft, about 20 minutes. Discard the cinnamon. In batches, purée the soup well in a blender, transferring each pur? batch to a new pot. Whisk the sour cream and heavy cream together and then stir it into the soup. Then you must check for consistency and sweetness. If the soup is too thick, thin it with a little more apple juice or water. Which one you use will be determined by the sweetness. If the soup tastes sweet enough for your liking and needs some thinning, than obviously use some water. Now add a few drops of lemon juice to taste. Chill the soup thoroughly and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 8345% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 8mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 3%
Calcium 2% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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