Apple Soup Cold Recipe 55 Recipes

COLD GREEN APPLE SOUP

Steps:

• Spread filo dough with 1 teaspoon cream, fold and spread with remaining cream. Cut into 4 wide strips.
• Mix 1 teaspoon of sugar with the cinnamon and sprinkle over the dough. Line a baking sheet with parchment paper.
• Bake the dough according to package instructions in a preheated oven at 350°F until crisp. Place the filo strips on a wire rack to cool.
• Meanwhile, place 2 tablespoons sugar with apple juice, 1/3 cup of water and agar in a small pot and bring to a boil. Remove from heat.
• Fill a bowl with cold water and some ice cubes. Set the pot in the ice water and stir with a whisk.
• Chop the walnuts coarsely and toast in a skillet. Add remaining sugar and allow to melt until golden brown (caramelized).
• Spread the brittle on a piece of parchment paper to cool and then break into chunks.
• Rinse lemon in hot water, wipe dry, cut in half and squeeze out the juice. Peel 1 half of the lemon with a potato peeler and cut peel into thin strips (julienne).
• Rinse apples, quarter, core and dice. Mix immediately in a bowl with the lemon juice.
• Puree apple pieces with an immersion blender and stir into the cold mixture.
• Gently shake the flowers (to remove any insects), but do not rinse.
• Add cold cider or sparkling water to soup, mix and distribute soup between 4 deep bowls. Garnish with julienned lemon and flowers. Serve with the brittle and filo crisps.

APPLE SQUASH SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2-4 minutes or until tender. Add broth, apples and water; bring to a boil. Reduce heat; simmer, covered, 12 minutes., Add squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend. Remove from heat; cool slightly., Process in batches in a blender until smooth; return to pan. Add milk; heat through, stirring occasionally (do not allow to boil). Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

APPLE-BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
• Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
• Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

CURRIED APPLE SOUP

Steps:

• Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
• Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.