Farmstand Apple Soup

Summary

Yield
Servings
Source

Thomas Shepherd Inn- originally developed by Margaret Perry, the 2nd proprietor

Prep time1 hour
Recipe TypesBreakfast

Description

An appetizing starter fruit course, especially nice on cool autumn mornings!  Use local apples from your farmer's market to enhance the flavors and make it uniquely yours!   Recipe as listed makes 4-6 servings; change the number of servings to the right and the recipe will adjust.

Ingredients

1lbtart cooking apples, peeled, cored and sliced
1 1⁄2capple cider
1 1⁄2cwater
1tlemon rind
2tlemon juice
1⁄3csugar (approximate - use less if using sweeter apples)
1⁄2tcinnamon
1⁄4tnutmeg

Instructions

Place all ingredients except yogurt in saucepan and simmer until the apples are mushy.  Puree in blender at low speed.  Adjust seasoning if necessary.  Serve hot.

Garnish with a dollop of vanilla yogurt; serve in soup bowls with rims dusted with grated nutmeg.

Willowpondgj's picture
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Joined:
06/06/2008

I can't wait to try this!

swirt's picture
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05/17/2008

Vanilla Yogurt with heavy cream...is there a ratio on that?  (I never mixed the two before).    The whole thing sounds great!  AND gluten free too Eye-wink

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05/30/2008

Honestly - no ratio - although it probably works out at about a 50 / 50.  You get the volume from the cream and the vanilla seems to give the apple soup a wonderful "silkiness"  I "discovered" it when I went from one room to a full house with last minute arrivals and needed to stretch my vanilla yogurt. 

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05/30/2008

You were kind enough to share this with me last year and I and my guests absolutely LOVE it.  It's now a regular feature on my autumn menus.  I call it "Farm Stand Apple Soup".   I use brown sugar and add a dash of vanilla to the soup.  For the topping I whisk up a mix of heavy cream and the vanilla yoghurt 'til it forms stiff peaks.  I find I can eke out a lot more servings that way.   Haven't tried the cinammon dusting but it sounds like the perfect finishing touch.

Favourite pairing is with Country Sausage in a Puff Pastry Braid.  Best thing about this recipe is that it freezes BEAUTIFULLY before you bake it. 

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05/30/2008

No eggs with that?  Just the Country Sausage in Puff Pastry & Apple Soup?  Sounds dee-lish!!

muirford's picture
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05/22/2008

I love your name for it but didn't want to steal it! 

You mean you freeze the sausage in puff pastry ahead?  Or the soup?  I don't generally serve meat in my main course but I know others do.  That would be a great recipe for the board.

Jeanne

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Joined:
05/30/2008

Oh My Goodness - steal away !!!!!  It's your recipe Smiling .... and a fabulous one it is too.

Yes - I freeze the sausage puff pastry thing.  I'll post the full recipe later, but here it is from memory:

1lb of sausage meat ( the best you can get, although Jimmy works)
3 granny smiths peeled, cored and diced (pears work just fine too)
2 eggs
2 cups of stuffing mix
1/4 cup of maple syrup (optional) 

Mix above together

Roll out 2 sheets of thawed frozen puff pastry into rectangles.  Divide sausage mix between the two and mound down the middle (lengthwise).  Cut 1 inch strips into pastry (crosswise) and braid over filling.  Cook in 400 degree oven for 35 to 40 minutes

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