Though we don’t need a reason to lap up some rich and creamy soup, the weather has given us just the perfect one. And for all of you who prefer an off-beat refreshing soup rather than the classics recipes like the noodle soups, clear broths, chowders, and bisques, here is an interesting cream of green apple soup. That’s right, there’s a reason the fruit can keep doctors away.
This unusual green apple soup features a palate-pleasing sweet and savory blend of flavors. Rich in nutrients and taste, this fruity soup is as healthy as it is decadent. So pick a movie and cozy up with a bowl of this cream of green apple soup tonight!
Cream Of Green Apple Soup Recipe
Servings20 servings
Cook Time105 minutes
Passive Time45 minutes
Ingredients
Stock
- 15ounces mushroomschopped
- 3 yellow onions
- 2 celery stalks
- 1/2cup Salt
- 1tbsp thymeon stem
- 1tbsp oregano
- 5 peppercorns
- 2 carrotschopped
- 2cups whole hazelnuts
Soup
- 1 large bunch of leekssliced and soaked in water for 20 minutes
- 1 large white onionchopped
- 6 green applespeeled and sliced
- 3tbsp fresh thymestemmed and finely chopped
- 2cans evaporated milk
- 2quarts stock
- Salt & Pepper to Taste
Instructions
- Place all of the above in a large soup pot.
- Slowly fill with water; amount of water used will be determined by the size of the pot.
- Set to low and cover, stirring occasionally, for 4 hours. Add salt to taste.
- Sauté leeks and onions on low in large stock pot until soft.
- Add apples and cook 20 minutes.
- Add stock slowly as onions, apples and leeks cook, seasoning with salt and pepper.
- When all stock is added, cook for 40 more minutes.
- Now add thyme, 1 can evaporated milk, a second if necessary, then puree.
- Add stock if necessary and add hazelnuts reserved from stock.
- Garnish with fresh apple slice and serve.
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