For the November Red Hats outing we were entertained at Abigail's B and B, a Victorian home. We played whist an old fashioned card game similar to euchre or bridge. The hostess then served us a High Tea. Lovely little ham sandwiches, hickory smoked cheddar cheese, carrot cake, spice cake, chocolate tea cakes and a wonderful cold apple soup. This soup has a wonderful appley taste, rich and creamy. Would make a delightful brunch soup or ladies who lunch treat. The hostess shared the recipe and I had to pass it on.
Perhaps some would say Waiter my soup is cold!
I say try it...
Four large apples, peeled, cored, and cut into a large dice.
3/4 cup good white wine(used a chardonnay)
1/4 cup apple juice
1/4 cup sugar
Half a cinnamon stick
1/4 cup sour cream
1/4 cup heavy cream
Fresh Lemon juice 2 TBSP.
Bring the apples, wine, apple juice, sugar and cinnamon stick to a boil. Immediately reduce the heat and simmer until the apples are soft, about 20 minutes.
Discard the cinnamon.
Puree the soup in a blender, whisk the sour cream and heavy cream together .
Check for consistency and sweetness. If the soup is too thick, thin it with a little more apple juice . If soup seems too sweet add tiny bit of water.
Chill to blend flavours.
This soup is a nice appetizer to start a meal...or ending as a dessert.