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Danish Apple Soup
By Melissa's Corpoprate Chefs

Ingredients 

1 1/2 pounds Cooking Apples 
5 whole Cloves Water 
1 tablespoon Lemon Juice 
2 cup White Wine White Grape Juice or Water 
2 tablespoons Cornstarch 
2 tablespoons Curry Powder 
1/2 cup Whipped Cream 
3 tablespoons Sugar 
1 teaspoon Butter 
1/8 teaspoon Salt 

Directions 

Wash and peel apples, reserving the peel. 

Immediately combine the peelings, cloves and water to cover in a large saucepan. 

Over medium-low heat, simmer 30 minutes. 

While the peelings simmer, core and slice apples. 

Sprinkle with lemon juice to prevent darkening. 

Place a sieve over a medium bowl. 

Pour peeling mixture into a sieve. 

Discard the peelings and the cloves, and return the broth to the saucepan. 

Add the apple slices and 2 cups of wine or other liquid. 

Simmer over low heat 30 minutes or until apples are tender. 

Puree the apple mixture in a blender, adding the cornstarch and curry powder during the processing. 

Pour the pureed mixture into the saucepan. 

Stir in the cream, sugar, butter and salt. 

Bring to a gentle boil over medium heat. Cook and stir until thickened. Serve hot.