Apple Soup Polonais
Apples are for eating out of hand, bobbing for at Halloween and adapting into a lo-cal cold soup from Poland.
It is a nice off white color,a bit frothy when poured and looks richer and creamier than it actually is.
It can be made with the buttermilk (listed)or low fat cottage cheese(whipped in a blender) OR it can also be made with low fat sour cream or low fat whipping cream for those who wish it to be as rich in content as it is in appearence.
This is a versatile soup served either as a appetizer or dessert
6 largetart apples granny smith,pink lady or braeburn (try to avoid delicious)
1 tsplemon rind, grated
1/2 cdry white wine
1 cbuttermilk (or other choices see above in description)
·fresh mint leaves to garnish
How to Make Apple Soup Polonais
- Peel,core, and quarter apples and drop them into water in a large saucepan.Add cinnamon stick and lemon rind.
Bring to a boil
- Reduce heat and cook slowly,covered until the fruit is soft,about 8 to 10 minutes.
- Remove from the heat allow to cool somewhat before processing.Remove cinnamon stick.Puree apples in a blender or food processer
- Place the apples in a large bowl.Add sugar,wine and buttermilk. Mix with a spoon or spatula.You can pour soup through cheesecloth or a fine mesh sieve if you prefer a more velvety texture.
- Place in refrigerator to chill for 2 or more hours (no more than 48 hours)
Serve in chilled bowls or cups,garnished with mint