Makes about 1/2 gallon of soup. Serves 6 to 8 people
Apples are a complex fruit of flavor. There is an abundance of sweetness from the sugars and tartness from the tannic acid. When developing the recipe, I was on a mission to capture the entire savory flavor profile of the apple. To do this, I knew I was going to have to find a way to incorporate the peel. The peel contains high amounts of pectin and tannins that will give the soup richness and a full-bodied texture.
To incorporate the peels, I placed them in a piece of cheese cloth and tied it together like a giant teabag. Then the teabag of apple peels is left to simmer in the soup. The result is a full-bodied soup that tastes like a perfectly ripened fresh summer apple.
This soup can easily be made one or two days ahead of serving. Not only does this soup work for a savory summer starter for light pork and poultry dishes, but makes a delicious breakfast topped with Greek yogurt and granola. In the picture you can see it is served simply with a drizzle of honey and a sprinkling of freshly grated nutmeg.
Chilled Cream of Apple Soup
3 lbs Macintosh apples, or other applesauce-varieties
2 Tbsp unsalted butter
8 cups (1/2 gallon) apple cider
1 1/2 Tbsp fresh lemon juice
1/2 cup heavy cream
Salt to taste
Directions:
Wash and peel apples - reserve peels in a separate bowl. Remove and discard the cores and seeds. Chop apples into approximately 1"-inch pieces - they don't need to be perfect, but relatively uniform. Place the peels in the center of about an 8" to 10" square piece of cheesecloth. Bring the ends of the cheesecloth together and tie tightly with kitchen or butchers twine. Set aside.
In a medium-large heavy bottom pot over medium heat, melt butter. Add chopped apples to the hot butter. Saute lightly, while stirring, until apples begin to soften - about 7 to 10 minutes. Pour apple cider and lemon juice in pot and place the cheesecloth of peels in the pot. Reduce the heat to medium-low. Place an offset lid over the pot and cook - stirring occasionally - until apples are completely soft and the cider is reduced by about 1/3 in volume - about 1 to 2 hours.
Turn heat off. Chill the cooked apple soup base in the refrigerator until cold. Puree the apple soup base with a blender or food processor until completely smooth. If soup is too thick, thin out soup with a little water or apple cider. Finish with heavy cream and salt to taste. Serve and garnish as desired (pictured is drizzled with honey and sprinkled lightly with freshly grated nutmeg).
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