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Appelsuppe

Meal.Mates's picture
Ingredients
  Tart apples 4 Large, chopped
  Lemon slices 4
  Cinnamon 1
  Water 2 1⁄2 Cup (40 tbs)
  Sour cream 1⁄2 Cup (8 tbs), whipped (At Room Temperature)
  Extra fine sugar 4 Tablespoon
  Claret/Rose wine 1 1⁄2 Cup (24 tbs)
  Lemon juice 2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Mint sprig 1 Tablespoon
Directions

Cook apples, lemon and cinnamon stick in water until apples are soft.
Remove lemon and cinnamon stick and sieve apples, forcing as much pulp through as possible.
Beat 1/2 cup apple mixture with sour cream and return to rest of soup.
Add sugar and blend well.
Gradually stir in wine, add lemon juice and chill.
Adjust with more sugar, wine and/or lemon juice.
Sprinkle with a little cinnamon and serve with a garnish of mint sprigs.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Apple

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