Posts Tagged ‘apple-soup’

Part 1 (Stock)
Peels and cores from apples
Clean skins from onions and garlic
2 sticks Cinnamon
2 ½ c. Fly Creek Cider Mill cider
2 ½ c. Water

Combine apple peels and cores from apples, skins from onions and garlic, cinnamon, apple juice and water in a kettle. Boil gently, partially covered, about 45 minutes. Remove from heat, let stand one hour. Strain and discard solids.

Part 2 (Soup)
3 T. Butter
½ tsp. Grated ginger root
2 cloves Minced garlic
1 ½ c. Chopped onion
1 tsp. Salt
1 Juice from 1 lemon
2 c. Yogurt
2 c. Sour cream
4 c. Peeled, chopped apples (any kind but Red Delicious)

Part 3 (Spices)
3 T. Flour
1 tsp. Dry Mustard
1 tsp. Turmeric
1 tsp. Ground cumin
1 tsp. Ground coriander
¼ tsp. Ground cloves
¼ tsp. Cayenne pepper

Mix flour, dry mustard, turmeric, cumin, coriander, cloves and cayenne pepper. Set aside.

Part 4 (Topping)
Slivered, toasted almonds

Yogurt and sour cream should be at room temperature. Heat a heavy skillet. Add butter, ginger, garlic and a dash of salt. Stir and cook over moderate heat a minute or so, then add onions. Saute another 5 minutes, then add salt and apples, stirring well. Add lemon juice and sprinkle in the pre-combined flour and spices, stirring constantly. Cover and cook 8-10 minutes over low heat, stirring occasionally. Turn off the heat, and let it rest about 10 minutes. Heat the stock. Puree the stock and sauteed mixture together, bit-by-bit in a food processor or blender. Make sure the result is very smooth. Transfer it to a kettle or heavy saucepan, and whisk in the yogurt and sour cream. At this point the soup shouldn’t be cooked any further. Just heat it over low heat right before serving time. (The soup can be made a couple hours ahead and heated just before it’s served.) Serve topped with toasted almond slivers. This soup is great cold on a hot summer day.

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