Cream Of Green Apple Soup Recipe

Though we don’t need a reason to lap up some rich and creamy soup, the weather has given us just the perfect one. And for all of you who prefer an off-beat refreshing soup rather than the classics recipes like the noodle soups, clear broths, chowders, and bisques, here is an interesting cream of green apple soup. That’s right, there’s a reason the fruit can keep doctors away.

This unusual green apple soup features a palate-pleasing sweet and savory blend of flavors. Rich in nutrients and taste, this fruity soup is as healthy as it is decadent. So pick a movie and cozy up with a bowl of this cream of green apple soup tonight!

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Cream Of Green Apple Soup Recipe

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Course

Soup, Soups and Stews

Cuisine

American, British

Cook Time

105 minutes

Passive Time

45 minutes

Servings

servings MetricUS Imperial

Ingredients

Stock

• 15 ounces mushrooms chopped
• 3 yellow onions
• 2 celery stalks
• 1/2 cup Salt
• 1 tbsp thyme on stem
• 1 tbsp oregano
• 5 peppercorns
• 2 carrots chopped
• 2 cups whole hazelnuts

Soup

• 1 large bunch of leeks sliced and soaked in water for 20 minutes
• 1 large white onion chopped
• 6 green apples peeled and sliced
• 3 tbsp fresh thyme stemmed and finely chopped
• 2 cans evaporated milk
• 2 quarts stock
• Salt & Pepper to Taste

Course Soup, Soups and Stews Cuisine American, British Cook Time 105 minutes Passive Time 45 minutes Servings servings MetricUS Imperial Ingredients Stock 15 ounces mushrooms chopped 3 yellow onions 2 celery stalks 1/2 cup Salt 1 tbsp thyme on stem 1 tbsp oregano 5 peppercorns 2 carrots chopped 2 cups whole hazelnuts Soup 1 large bunch of leeks sliced and soaked in water for 20 minutes 1 large white onion chopped 6 green apples peeled and sliced 3 tbsp fresh thyme stemmed and finely chopped 2 cans evaporated milk 2 quarts stock Salt & Pepper to Taste

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Instructions

1. Place all of the above in a large soup pot.
2. Slowly fill with water; amount of water used will be determined by the size of the pot.
3. Set to low and cover, stirring occasionally, for 4 hours. Add salt to taste.
4. Sauté leeks and onions on low in large stock pot until soft.
5. Add apples and cook 20 minutes.
6. Add stock slowly as onions, apples and leeks cook, seasoning with salt and pepper.
7. When all stock is added, cook for 40 more minutes.
8. Now add thyme, 1 can evaporated milk, a second if necessary, then puree.
9. Add stock if necessary and add hazelnuts reserved from stock.
10. Garnish with fresh apple slice and serve.