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Danish Apple Soup

Courses: Soup
Serves: 6 people

Recipe Ingredients

1 1/2 tablespoons 22mlButter
2 teaspoons 10mlVegetable oil
2 teaspoons 10mlGranny Smith or other tart apples - peeled, cored, (large)
  And chopped (3 1/2 cups)
1 tablespoon 15mlChopped shallot
1/2 cup 118mlSemi-dry white wine
1 1/2 tablespoons 22mlQuick-cooking tapioca
1/2 teaspoon 2.5mlCurry powder - (to 1 tspn)
3 cups 711mlLow-salt chicken broth - homemade or canned
1   Three-inch strip lemon zest
2   Whole cloves
1 1/2 tablespoons 22mlLight brown sugar
  Salt - to taste
1/2 cup 118mlHeavy cream - whipped
1 tablespoon 15mlJulienned fresh mint leaves

Recipe Instructions

Heat the butter and oil in heavy pot. Add the apples and shallot and saute over medium heat, stiring occasionally, for about 10 minutes.

Combine the wine and tapioca in a cup and set aside to soften.

After 10 minutes, add the curry to the apples, using the larger amount if you like a strong curry flavor. Saute 3 minutes, stirring, then add the broth. Bring to a boil, then reduce heat to simmer. When apples are quite soft, add the wine/tapioca mixture, the lemon zest, cloves and sugar. Stir; return to a simmer and cook for 10 minutes.

Remove from heat and let cool briefly. Remove and discard the zest and cloves. Taste for salt. Whether you have to add any depends on the saltiness of the stock used. Puree in batches in a blender or food processor. Place in a covered container and chill at least 4 hours, and up to 3 days.

Before serving, fold in the whipped cream. Sprinkle each serving with mint.

This recipe yields 6 servings.

Susan Wolfe on the Food BB


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