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.