Green Apple Pucker Soup Recipes

CELERY, CARROT AND GREEN APPLE SOUP

Steps:

• Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
• Add butter and stir to melt.
• Add stock and cook for 10 minutes.
• Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
• Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
• Season with salt and pepper and serve hot.

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

GREEN APPLE PUCKER SOUP

Steps:

• In a large soup pot melt butter, add shallots, garlic, cabbage, ginger, winter savory, lemon thyme and apples. Season with salt, white pepper and saute 4-5 minutes or until cabbage is tender.
• Add 1/4 cup Apple Pucker and reduce by half.
• Add vegetable stock,chicken stock and bring to a boil. Reduce to a simmer for 20-minutes covered. Add Apple Pucker and simmer for 5- minutes.
• Remove from heat, discard bay leaves, reseason with salt and white pepper to taste. Serve soup in warm bowls.
• Garnish: Diced Granny Smith Apples.

BUTTERNUT SQUASH AND GREEN APPLE SOUP

Steps:

• Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
• 2 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
• 3 Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
• 4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.
• recipe originally found on simply recipes (butternut squash apple soup).