Cold Apple Soup

"Think of this soup as a dessert more than a soup. Indeed, you could serve it as a dessert or as an appetizer. This is summer comfort food at its best." Mark Vogel

• 4 large apples, peeled, cored, and cut into a large dice
• 6 ounces white wine
• 1 ounce apple juice
• 2 ounces sugar
• 1/2 cinnamon stick
• 2 ounces sour cream
• 2 ounces heavy cream
• Lemon juice to taste

METHOD

Bring apples, wine, apple juice, sugar and cinnamon stick to a boil. Immediately reduce heat and simmer until apples are soft, about 20 minutes. Discard cinnamon.

In batches, puree soup well in a blender, transferring each puréed batch to a new pot. Whisk sour cream and heavy cream together and stir it into soup.

Check for consistency and sweetness: if soup is too thick, thin with a little more apple juice or water. Which one you use will be determined by sweetness. If soup tastes sweet enough for your taste and needs some thinning, than obviously use some water.

Add a few drops f lemon juice to taste. Chill soup thoroughly and serve.

Serves:4 - 6

recipe from www.inmamaskitchen.com

Contributor: Mark Vogel

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