Aptel Suppe
PERIOD: Modern | SOURCE:
Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: A traditional German
apple soup
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2 lbs. apples, cored, cut in small pieces
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2 qts. water
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1 Tbs. lemon rind, grated
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1 stick cinnamon
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1/8 tsp. salt
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1 1/4 cup sugar
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2 Tbs. flour
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1/4 cup water
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2 Tbs. lemon juice
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1/2 cup white wine
Cook apples with lemon rind, salt, cinnamon, & water.
Simmer, covered,
until very tender. Put through food mill (or processor) and add sugar.
Dissolve flour in the 1/4 cup water. Add to soup slowly. Cook until
slightly
thickened. Stir to prevent burning. Add lemon juice and wine. Let come
to a boil; remove from heat & serve.
Metric, Celsius, & Gas
Mark Equivalencies
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