Ingredients
- 4 Green apples (Granny Smith)
- 4 McIntosh apples
- 2 1/2 cups Water
- 2 tablespoons Lemon juice
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Cinnamon
- 1 cup Light cream
- Unsweetened whipped cream, for garnish
Make it step by step
- Peel, core & quarter apples. Combine all ingredients except cream in saucepan & bring to boil. Simmer 15 min. till applesa are soft. Puree; return to pan; add cream & heat through but don't boil. Garnish each serving with a dollop of unsweetened whipped cream and a sprinkle of cinnamon.
- You can even serve this soup for brunch - it's a Fall soup, when apples are a part of the celebration.
- I know I mentioned "Vinyard Seasons" to you guys before, but I haven't tried anything out of it yet. I just picked these three things (Hot Apple Soup, Chicken in Phyllo, Indian Pudding) to put together for what I think will be a nice autumn meal. Get a fire going in the fireplace, and it'll be great! This is a nice book. Meal Master doesn't do these recipes justice. The entire book is hand-written and illustrated.
- 97
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.