Apple Soup Cold Recipe 55

HUNGARIAN APPLE SOUP

Steps:

• Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.
• Transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.

APPLE SOUP (COLD) RECIPE - (5/5)

Steps:

• Peel, core and quarter 6 apples. Combine with apple juice, lemon juice, sugar, cinnamon stick and vanilla in large saucepan. Cover and cook over medium heat until apples are very soft, about 20 minutes. Let cool, then cover and refrigerate 24 hours. Remove cinnamon stick. Add orange juice and whipping cream to apples and puree in batches in blender until smooth. Pour into chilled tureen. Shred remaining 2 apples (unpeeled) and stir into soup along with liqueur. Serve immediately.

CHICKEN APPLE SOUP

Steps:

• Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf together in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until vegetables are soft, about 30 minutes.
• Stir orzo into broth mixture. Cook, stirring occasionally, until orzo is cooked through but firm to the bite, about 11 minutes.

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.

CUCUMBER AND APPLE SOUP

Steps:

• In a large saucepan, melt the butter and gently fry the onion and garlic until softened and translucent.
• Add the cucumbers, apples and stock and bring to the boil; reduce the heat and simmer for 5 minutes.
• Remove from the heat and when cool enough to transfer to a blender or processor, blend until smooth; season to taste.
• TO SERVE: Serve this soup hot with garlic bread and garnish soup with chives and a little cream; alternatively, chill the soup in the fridge and serve garnished with cucumber slices and natural yogurt.

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.

CURRIED APPLE SOUP

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.