La Pommeraie Glacee Chilled Apple Soup Recipes

LA POMMERAIE GLACEE (CHILLED APPLE SOUP)

Steps:

• Melt 4 tablespoons of the butter in a pot.
• Add the leeks, cover and cook over medium heat for 5 minutes.
• Add the 5 cups of apples and cook, uncovered, for 5 minutes more.
• Add the stock and the potatoes; bring to a boil; reduce heat and simmer 45 minutes.
• Puree in blender or food processor or (the easy way) with an immersion blender.
• Stir in the vcreme fraishe or cream, the Calvados and cinnamon and season to taste with salt and pepper (remember the soup will be eaten cold which will diminish the salt).
• Refrigerate for at least three hours.
• Just prior to serving, saute the apple die in the remaining butter until it begins to soften.
• Garnish the soup with the aple dice.

CHILLED WATERMELON BLACKBERRY SOUP

Steps:

• Purée the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour.
• Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour.
• Seed the red and yellow watermelon and cut into bite-size pieces.
• Add rosewater to the cold watermelon purée, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds.
• Garnish with the mint and serve.

SOLO CHICKEN BREAST AND BELL PEPPER

Steps:

• Slice the chicken breast and the bell pepper into thin slices and saute in the olive oil until the chicken turns white and the peppers become limp.
• Add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes.
• Serve over cooked rice or pasta.

BONNIE'S HOT OR CHILLED APPLE SOUP

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!

CHILLED CURRIED APPLE SOUP

Steps:

• Heat olive oil in a large saucepan. Add onion, celery and garlic; cook till softened. Add diced apples and cook till fork tender.
• Stir in curry powder and turmeric. Add chicken stock and bring mixture a boil.
• Reduce heat to low and simmer till mixture is reduced by half. Remove from heat, stir in cilantro and allow mixture to cool.
• Puree in blender or food processor and strain mixture. Stir in cream, season with salt & pepper to taste. Chill several hours.
• When ready to serve, stir well and divide among 6 soup bowls. Garnish with 2 tbsp apple pieces chopped just ahead of service so they are fresh; serve immediately.