La Pommeraie Glacee Chilled Apple Soup Recipes

CHILLED CURRIED APPLE SOUP

Steps:

• Heat olive oil in a large saucepan. Add onion, celery and garlic; cook till softened. Add diced apples and cook till fork tender.
• Stir in curry powder and turmeric. Add chicken stock and bring mixture a boil.
• Reduce heat to low and simmer till mixture is reduced by half. Remove from heat, stir in cilantro and allow mixture to cool.
• Puree in blender or food processor and strain mixture. Stir in cream, season with salt & pepper to taste. Chill several hours.
• When ready to serve, stir well and divide among 6 soup bowls. Garnish with 2 tbsp apple pieces chopped just ahead of service so they are fresh; serve immediately.

LA POMMERAIE GLACEE (CHILLED APPLE SOUP)

Steps:

• Melt 4 tablespoons of the butter in a pot.
• Add the leeks, cover and cook over medium heat for 5 minutes.
• Add the 5 cups of apples and cook, uncovered, for 5 minutes more.
• Add the stock and the potatoes; bring to a boil; reduce heat and simmer 45 minutes.
• Puree in blender or food processor or (the easy way) with an immersion blender.
• Stir in the vcreme fraishe or cream, the Calvados and cinnamon and season to taste with salt and pepper (remember the soup will be eaten cold which will diminish the salt).
• Refrigerate for at least three hours.
• Just prior to serving, saute the apple die in the remaining butter until it begins to soften.
• Garnish the soup with the aple dice.

CURRIED APPLE SOUP

Steps:

• Melt butter in a large pan over medium heat.
• Add onions and saute gently until done, but not browned.
• Stir in the curry powder and cook for one more minute.
• Pour in the chicken stock and bring to a boil.
• Add the apples and apricots and return to a boil then lower the heat and simmer for 20 minutes.
• Remove the heat and let cool.
• Place in a blender or processor and blend until smooth and creamy.
• Return to the pan and reheat.
• Add the cream and season as necessary.
• Serve with garnishment of choice.

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.

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!