Cold Green Apple Soup Recipes

APPLE & CELERIAC SOUP

Steps:

• Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
• Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
• Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
• Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
• Heat the remaining oil in a pan and fry the sage leaves until crispy.
• Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

BONNIE'S HOT OR CHILLED APPLE SOUP

Steps:

• 1. Wash, peel, core, and quarter the apples.
• 2. Wash, peel, core, and quarter the apples. Put them in a large saucepan, and add the salt, honey, lemon juice, cinnamon and nutmeg. (Don't add the cream, yet)
• 3. Bring the mixture to a boil over medium heat, and then turn it down to a simmer. Simmer 15 minutes or until apples are soft and tender.
• 4. Lift out the cooked apples with a slotted spoon into a mixing bowl. Puree the apples until the mixture is smooth. Return the pureed apples to the hot liquid in the pot and turn the burner up to medium. Mix well. When the mixture is hot, lower the heat, and add the cream. Mix and heat it through, but Do Not Boil it. It will be thick. Taste the soup to see if it is sweet enough. If your apples are sweet, you may not want to sweeten your soup.
• 5. Serve the apple soup hot in bowls, garnishing with a generous dollop of whipped cream, sprinkled with cinnamon and lemon zest. This soup is also excellent served cold. Let it chill overnight. It has the consistency of pudding and is a delicious, refreshing dessert. Enjoy!

COLD GREEN APPLE SOUP

Steps:

• Spread filo dough with 1 teaspoon cream, fold and spread with remaining cream. Cut into 4 wide strips.
• Mix 1 teaspoon of sugar with the cinnamon and sprinkle over the dough. Line a baking sheet with parchment paper.
• Bake the dough according to package instructions in a preheated oven at 350°F until crisp. Place the filo strips on a wire rack to cool.
• Meanwhile, place 2 tablespoons sugar with apple juice, 1/3 cup of water and agar in a small pot and bring to a boil. Remove from heat.
• Fill a bowl with cold water and some ice cubes. Set the pot in the ice water and stir with a whisk.
• Chop the walnuts coarsely and toast in a skillet. Add remaining sugar and allow to melt until golden brown (caramelized).
• Spread the brittle on a piece of parchment paper to cool and then break into chunks.
• Rinse lemon in hot water, wipe dry, cut in half and squeeze out the juice. Peel 1 half of the lemon with a potato peeler and cut peel into thin strips (julienne).
• Rinse apples, quarter, core and dice. Mix immediately in a bowl with the lemon juice.
• Puree apple pieces with an immersion blender and stir into the cold mixture.
• Gently shake the flowers (to remove any insects), but do not rinse.
• Add cold cider or sparkling water to soup, mix and distribute soup between 4 deep bowls. Garnish with julienned lemon and flowers. Serve with the brittle and filo crisps.

CURRIED APPLE SOUP

Steps:

• Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
• Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.

CUCUMBER AND APPLE SOUP

Steps:

• In a large saucepan, melt the butter and gently fry the onion and garlic until softened and translucent.
• Add the cucumbers, apples and stock and bring to the boil; reduce the heat and simmer for 5 minutes.
• Remove from the heat and when cool enough to transfer to a blender or processor, blend until smooth; season to taste.
• TO SERVE: Serve this soup hot with garlic bread and garnish soup with chives and a little cream; alternatively, chill the soup in the fridge and serve garnished with cucumber slices and natural yogurt.

CURRIED APPLE SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.

HUNGARIAN APPLE SOUP

Steps:

• Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.
• Transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.

GREEN APPLE SOUP

Steps:

• Wash the apples, remove seeds and chop them into cubes. Chop an onion into bigger chunks
• Heat butter in a non-stick pan, once they start melting add onions, ginger & garlic pieces
• Let them caramalize well and then add green chillies, green apple pieces too On a medium flame, keep sauteing the apples for 2-3 minutes
• Add 1/2 cup of water and wait until the apples become soft and cooked thoroughly
• I didn't have vegetable stock handy hence cooked the apple mixture in water. However if you have readymade stock cubes, cook them in stock for extra flavour.
• Once the onion+apple mixture is cooked grind them to a smooth paste
• Transfer paste to the pan, add salt, pepper powder & milk. Bring it to boil and turn off the flame after 4-5 minutes
• Adjust seasoning and if you have fresh herbs like Mint or Coriander leaves you can add them to soup right now. Serve them hot
• I toasted walnuts & pumpkin seeds in oven. Garnished my soup with these nuts and served them with store bought Italian Bread Sticks
• It took just 20 minutes to prepare this delicious Green Apple soup. Do try it and let me know your feedback

CHILLED CUCUMBER APPLE SOUP

Steps:

• Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.

CELERY ROOT AND APPLE SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
• Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
• Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
• Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.