Cold Green Apple Soup Recipes

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.

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.

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.

GREEN APPLE SOUP

Steps:

• Wash the apples, remove seeds and chop them into cubes. Chop an onion into bigger chunks
• Heat butter in a non-stick pan, once they start melting add onions, ginger & garlic pieces
• Let them caramalize well and then add green chillies, green apple pieces too On a medium flame, keep sauteing the apples for 2-3 minutes
• Add 1/2 cup of water and wait until the apples become soft and cooked thoroughly
• I didn't have vegetable stock handy hence cooked the apple mixture in water. However if you have readymade stock cubes, cook them in stock for extra flavour.
• Once the onion+apple mixture is cooked grind them to a smooth paste
• Transfer paste to the pan, add salt, pepper powder & milk. Bring it to boil and turn off the flame after 4-5 minutes
• Adjust seasoning and if you have fresh herbs like Mint or Coriander leaves you can add them to soup right now. Serve them hot
• I toasted walnuts & pumpkin seeds in oven. Garnished my soup with these nuts and served them with store bought Italian Bread Sticks
• It took just 20 minutes to prepare this delicious Green Apple soup. Do try it and let me know your feedback

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.

CELERY, CARROT AND GREEN APPLE SOUP

Steps:

• Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
• Add butter and stir to melt.
• Add stock and cook for 10 minutes.
• Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
• Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
• Season with salt and pepper and serve hot.