Apple soup on Flickr by beFOODled.
Peanut Butter grew up on this soup. His mom used to make it all the time. He loved it, but his Dad hated it. It's the kind of recipe that you love or you don't. It tastes like applesauce, but the lemon gives it a tangy zing. This soup would be great during the apple season or any time of the year as a nice, light first course before anything hearty or heavy.
PB and J paired it with Oyster Bay's chardonnay. This is a full-bodied white wine and I thought it contrasted well with the refreshing nature of the soup.
By the way, that's Mochi passing by in the background.
Makes six servings, about 380 calories each.
6 apples, peeled, cored and sliced
4 cups water
1 cup dry white wine
1/2 cup granulated sugar grated
rind of 1 lemon or orange
1 1/2 to 2 cups light cream
1/4 cup Calvados (this is an apple brandy, but Peanut Butter and Jelly substituted cider)
salt to taste
ground cinnamon to garnish
In a saucepan, simmer apples in water, wine, sugar and rind until soft, about 15 to 20 minutes. Remove from heat and cool. Blend the apples and liquid to a puree in a blender or food processor or use a course sieve. Return to heat and add cream, Calvados and salt. Serve in heated bowls with a sprinkle of ground cinnamon.
This soup may also be served at room temperature.