Cold Apple Soup
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 servingsPrep
10 minCook
30 minReady
40 minLow 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 |
*
|
| 6 | ounces |
white wine
|
|
| 1 | ounce |
apple juice
|
|
| 2 | ounces |
sugar
|
|
| ½ | x |
cinnamon sticks
|
*
|
| 2 | ounces |
sour cream
|
|
| 2 | ounces |
heavy whipping cream
|
|
| 1 | x |
lemon juice
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
apples
peeled, cored, and cut into a large dice |
*
|
| 173.4 | ml/g |
white wine
|
|
| 28.9 | ml/g |
apple juice
|
|
| 57.8 | ml/g |
sugar
|
|
| 0.5 | x |
cinnamon sticks
|
*
|
| 57.8 | ml/g |
sour cream
|
|
| 57.8 | ml/g |
heavy whipping cream
|
|
| 1 | x |
lemon juice
to taste |
*
|
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.
