nvfoodnetwork.ca: Recipes

Apple and Red Wine Soup - May 2009

Reminiscent of a mulled wine, this flavourful soup is great after
a day out of doors.  Consider serving it in mugs.

Preparation Time: 10 to 15 minutes
Cooking Time: 14 minutes

½ cup brown sugar
¼ teaspoon salt
6 cups peeled apple slices (about 9 medium apples or 1½ pounds)
1 cinnamon stick
1 - inch piece vanilla bean
zest (thin yellow rind) of 1 lemon, in long strips
¼ teaspoon freshly grated nutmeg
1 tablespoon arrowroot
¼ cup fresh lemon juice
2 tablespoons red currant jelly
2 cups dry red wine

TOPPING
½ cup whipping cream
1 ½ tablespoons icing sugar
¼ teaspoon vanilla
½ teaspoon ground cinnamon

In a large saucepan, combine 3 cups water, brown sugar, and salt. Bring to a boil and add apples, cinnamon stick, vanilla bean, lemon zest, and nutmeg.

Reduce heat and cook, covered, over medium-low heat for about 10 minutes, or until the apples are tender.

Remove the cinnamon stick, vanilla bean, and lemon zest. Cool slightly; then purée in a blender. (A blender produces a better texture than a food processor. If you have neither, pass the mixture through a sieve). 

Dissolve arrowroot in 2 tablespoons cold water and then stir into the apple mixture. Stirring constantly, boil gently for three minutes.

Stir in lemon juice and red currant jelly. Heat gently just until jelly melts.

Remove from heat.  Cool. Store in a covered glass jar in the refrigerator or another cold place. The mixture keeps well for days.

To serve, return to a saucepan. Stir in wine and simmer until heated through.

Meanwhile, in a chilled bowl, whip cream, adding sugar and vanilla when it starts to thicken. Then continue whipping until stiff.

Pour hot soup into heated mugs and top each serving with a dollop of the whipped cream and a  sprinkling of cinnamon.   

Makes 6 servings.

Local Substitutions: Several of the ingredients in this recipe you can acquire locally, including cream, current jelly and the red wine.