Apple Soup

2014-11-08
  • Servings : 6-10
  • Prep Time : 15m
  • Cook Time : 50m
  • Ready In : 1:05 h

The recipe

Apple soup is popular in eastern Europe and makes good use of an abundant crop. You can vary the sweetness or tartness of the soup depending on the variety of apples used and to your own taste requirements, using more lemon juice or sugar.

Ingredients

  • 50g unsalted butter
  • 400g white potatoes, diced
  • 200g carrots, diced
  • 2 celery sticks, diced
  • 1 green bell pepper, deseeded and diced
  • 2 tomatoes, chopped
  • 1 litre vegetable stock
  • 1 tsp salt
  • ½ tsp paprika
  • ¼ tsp black pepper
  • 6 dessert apples (e.g. cox or granny smith)
  • 1 tbsp sugar
  • 3 tbsp lemon juice

Method

Step 1

Melt the butter in a large saucepan and add the potato, carrot, celery, green pepper and tomatoes and sauté for about 5 minutes, until they are beginning to soften.

Step 2

Add the vegetable stock and bring to the boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally.

Step 3

Meanwhile, prepare the apples. Core, peel and chop the apples and reserve in a bowl of water with a little lemon juice to prevent them browning. Drain and then add to the pan and cook for 15 minutes.

Step 4

When the vegetables and apples are tender, add the sugar and lemon juice, then check the seasoning and adjust as required. You can serve the soup with the vegetables whole or blended, adding more water if required depending on how thick you want your soup. Serve hot.

Recipe Type: Ingredients:
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