Green Apple Soup Recipes

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.

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.

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 AND WHITE BEAN SOUP

Steps:

• Cover beans with water and soak them overnight.
• Combine drained beans, stock, garlic, onion, celery and 3/4 lb. of the bacon in a large heavy-bottomed stock pot. Bring to a boil.
• Reduce to a simmer and cook until beans are soft. Stir in apple pieces.
• Transfer to blender and puree. Please use caution when pureeing hot things as the expansion of steam can create nasty burns. No matter how tempting, only fill your blender half way with the hot bean mixture.
• Return to a clean, heavy pot and add cream, brown sugar, poblanos, lime juice and seasonings.
• Cook remaining 1/4 lb. bacon in skillet until crisp. Drain and dice in 1/4 inch pieces.
• Bring soup to a simmer and serve hot, topped with bacon pieces and green apple juliennes.

GREEN VEGETABLE SOUP

Steps:

• To cook the rice, add it to plenty of boiling, salted water and simmer for 10 to 18 minutes (the time varies depending on the type of rice), or until tender, then drain quickly. Keep it aside until you are ready to serve.
• Heat the stock in a large pan. Cut the leeks crosswise and the celery into slices about 1/3 inch thick and add them to the pan. Simmer for about 30 minutes, until they are tender. Add salt (taking into account the saltiness of the stock), white pepper, garlic, lemon juice, and sugar.
• Trim the zucchini of their ends and cut in half lengthwise and then into 1/3-inch-thick slices. Add them to the pan and cook for 5 minutes, then add the mint and cook 5 minutes more. Taste and adjust the flavorings.
• Serve in soup bowls over the rice.

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.

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).