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| What You Need: |
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1½ pounds tart green apples
1 stick cinnamon
Rind of one lemon, cut into strips
½ cup water
8 cups water
¼ cup cornstarch (or ½ cup flour)
½ cup water
¼ cup or more sugar
½ cup white wine
6 pieces zwieback, crushed
Whipped cream
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| How To Cook: |
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1. Core and quarter the apples, but do not peel. Combine with the cinnamon stick, lemon rind, and ½ cup water.
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2. Cook in a covered casserole in the microwave oven, stirring occasionally, until very tender (about 15 minutes).
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3. Put through a food mill or sieve. Add the remaining water. Blend the cornstarch with the ½ cup water. Add to apple mixture.
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4. Cook, covered, in the microwave oven, stirring occasionally, until thickened and ready to boil (about 17 minutes).
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5. Stir in the sugar and wine. The soup should be the consistency of heavy cream.
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6. Put the zwieback crumbs in the bottom of the soup bowl and ladle in the soup. Serve hot, topped with the whipped cream.
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TIP:
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Apple soup is usually a bit tart, but more sugar can be added to suit your taste. This is a good way to use up slightly over-aged apples.
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