APPLE SOUP
I go apple picking every year, and I'm always amazed by how easily you can taste the difference between varieties right off the tree. So when I work with apples, I try to capture those flavors. This soup reminds me of mulled cider but lighter and fresher.
Yield serves 6 on it¿s own or 10 as part of fourplay
Number Of Ingredients 22
Steps:
- Core and chop the apples. Put them in a large saucepan with the water, cider, lemon juice, and sugar. Tie the lemon zest, vanilla seeds and pod, cinnamon stick, peppercorns, nutmeg, clove, and star anise in a piece of cheesecloth and add to the pan. Bring to a simmer over medium heat and simmer until the apples break down, about 1 hour.
- Remove the cheesecloth sachet and strain the soup through a fine strainer, pushing down on the solids. Line a strainer with at least 4 layers of cheesecloth and set over a bowl. Strain the soup again and put in the refrigerator overnight to clarify.
- Run a 9 x 12-inch rimmed baking sheet under water and shake off the excess. Line the damp pan neatly with plastic wrap.
- Put the vinegar in a small bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan until melted.
- Stir the gelatin into the cider. Strain through a fine strainer. Pour into the baking sheet and refrigerate until set, about 4 hours.
- Heat the oven to 375°F or 350°F on convection.
- Tear off a piece of aluminum foil and make a bed of coarse salt in the center. Set the potato on the salt, wrap tightly, and roast until the potato is very soft, about 1 1/2 hours. Unwrap. When the potato is cool enough to handle, peel it and put the flesh through a food mill.
- Line a strainer with several layers of cheesecloth. Put the potato puree in the strainer, cover with cheesecloth, and set over a bowl. Put a weight on it and let sit for at least 1 hour to get rid of the excess liquid.
- Taste the puree for salt. Put it in a bowl and make a well in the center. Add the flour, sugar, and 3 tablespoons of the egg. Mix together to make a smooth dough. Transfer to a pastry bag with a 1/2-inch opening (you do not need a tip).
- Pour the soup into a saucepan and warm it. Cut the gelée into small cubes.
- Bring a saucepan of water to a boil. Reduce the heat so you have an active simmer. Use one hand to pipe the gnocchi batter and your other hand to cut off 3/4-inch lengths with a pair of scissors or a paring knife into the water. Cook, stirring gently, until the gnocchi rise to the surface. Remove with a slotted spoon and put in small bowls.
- Ladle the warm soup over the gnocchi and garnish with a spoonful of crème fraîche and a few cubes of the gelée. Serve right away, with the tempura on the side.
- You could serve the soup with just the gnocchi or just the tempura.
BONNIE'S HOT OR CHILLED APPLE SOUP
This is a lovely summer soup or serve it chilled for a nice refreshing dessert, which is the way we like it. Serve with an outrageous dollop of whipped cream on top. Your family and friends will ask for the recipe. So easy to prepare, too, and just in time for summer and fall celebrations.
Provided by BonniE !
Categories Fruit Desserts
Time 35m
Number Of Ingredients 11
Steps:
- 1. Wash, peel, core, and quarter the apples.
- 2. Wash, peel, core, and quarter the apples. Put them in a large saucepan, and add the salt, honey, lemon juice, cinnamon and nutmeg. (Don't add the cream, yet)
- 3. Bring the mixture to a boil over medium heat, and then turn it down to a simmer. Simmer 15 minutes or until apples are soft and tender.
- 4. Lift out the cooked apples with a slotted spoon into a mixing bowl. Puree the apples until the mixture is smooth. Return the pureed apples to the hot liquid in the pot and turn the burner up to medium. Mix well. When the mixture is hot, lower the heat, and add the cream. Mix and heat it through, but Do Not Boil it. It will be thick. Taste the soup to see if it is sweet enough. If your apples are sweet, you may not want to sweeten your soup.
- 5. Serve the apple soup hot in bowls, garnishing with a generous dollop of whipped cream, sprinkled with cinnamon and lemon zest. This soup is also excellent served cold. Let it chill overnight. It has the consistency of pudding and is a delicious, refreshing dessert. Enjoy!
ROASTED APPLE AND PARSNIP SOUP
Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
CURRIED APPLE SOUP
Harvest-fresh soup is a perfect salute to the riches of Indian summer. Sweet apples, spicy curry and tangy lemon strike a delicious balance. -Xavier Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 851mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.
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