Apple Soup

• I wrote in the summer about 3 fruit soups.
• Now that it is autumn I have made another fruit soup using Bramley apples from my garden.
• Use sour apples to make this soup – it should not be over sweet rather it should be slightly tart.
• Just like other soups this is served as a first course.
• This soup should be served hot.

Ingredients

• 700g cooking apples.
• 100g granulated sugar
• 1½ tablespoons of potato flour or cornflour
• Small cinnamon stick
• 8 cloves
• 1.5 litres of water
• *
• White bread croutons or cold cooked pasta to serve

Method

• Put the water and spices into a large saucepan.
• Peel and core the apples, chop into large pieces and add them to the pan.
• Bring to the boil then simmer with a lid on the pan till the apples are falling apart.
• Remove the spices.
• Add the sugar to the liquid and bring to the boil.
• Leave to cool a little and purée the liquid.
• Mix the potato flour with a little water.
• Add this to the soup.
• Bring to the boil, stirring gently.
• Simmer and stir until the soup thickens.
• Serve hot  with white bread croutons or cold cooked pasta.