Cold Apple Ginger Soup Recipe
2 lbs.Fuji Apples
White Wine, dry 12 fl oz
Apple Juice, divided 16 fl oz
Sugar, white 2 oz
Ginger Root, peeled, chunks 1 oz
Sour Cream 4 fl oz
Heavy Cream 4 fl oz
Lemon Juice, fresh squeezed 1-2 fl oz
Place the apples, wine, 1/2 of the apple juice, sugar and ginger in a small stock pot.
Bring to a boil and simmer over medium heat until apples are tender, approximately 20 minutes.
Puree the soup with a stick blender or use a food processor or mill.
Whisk together the remaining apple juice, sour cream and heavy cream in a bowl.
Add to the soup, stirring to combine and adjust the consistence if needed with additional apple juice.
Season with lemon juice and chill thoroughly in a shallow pan.
Garnish with additional sour cream, crème fraiche, or mint
See glossary for recipe ingredients you’re not familiar with.