Cold Apple Soup recipe
information
Fruit soup is popular throughout Central Europe. This version could be also made with plums, pears, peaches or cherries.
ingredients
3 medium (450 g) 1 lb cooking apples, peeled and cored
150 ml (1/4 pt) water
75 g (3 oz) sugar
juice of 1/2 lemon
15 g (1 tbsp) cinnamon
2 whole cloves
pinch salt
15 ml (1 tbsp) white wine
450 ml (3/4 pt) yoghurt
150 ml (1/4 pt) sour cream (optional)
150 ml (1/4 pt) water
75 g (3 oz) sugar
juice of 1/2 lemon
15 g (1 tbsp) cinnamon
2 whole cloves
pinch salt
15 ml (1 tbsp) white wine
450 ml (3/4 pt) yoghurt
150 ml (1/4 pt) sour cream (optional)
method
1. Cube the apples and cook them with the water, sugar, lemon juice, cinnamon, cloves and salt until they are soft. Remove the cloves.
2. Mash the apples and leave them to cool.
3. Add the wine and yoghurt to the apples and mix together well.
4. Serve well chilled, with the sour cream if desired.
5. A thinly sliced red-skinned apple can be used as a garnish.
2. Mash the apples and leave them to cool.
3. Add the wine and yoghurt to the apples and mix together well.
4. Serve well chilled, with the sour cream if desired.
5. A thinly sliced red-skinned apple can be used as a garnish.
serving amount
serves 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
