Green Apple Pucker Soup Food

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APPLE CABBAGE SOUP



Apple Cabbage Soup image

Granny Smith Apples, Apple Wine and Cognac infuse a warm Apple Flavor into the soup. These Savory Flavors make the Cabbage very tender.

Provided by Potagekempcc

Categories     Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

2 Red Delicious apples (Fine Diced)
6 granny smith apples (Medium Diced)
2 tablespoons unsalted butter
2 bay leaves
1 cup leek (Fine Diced)
2 teaspoons minced garlic cloves
5 cups green cabbage (Sliced Thin)
1 tablespoon fresh thyme (Chopped)
1 tablespoon winter savory (Chopped)
1 teaspoon fresh ginger (Grated)
1/2 teaspoon fine sea salt
1/2 teaspoon white pepper
1/4 cup cognac (VSOP)
1 cinnamon stick
1 liter riesling wine (Applewood White Wine)
6 cups vegetable stock
1 teaspoon raw sugar
2 tablespoons apple liqueur (Apple Pucker)
1/4 teaspoon ground cinnamon

Steps:

  • Peel, core, dice Red Delicious, Granny apples and place in lemon water.
  • In a large soup pot melt butter. Add bay leaves, cinnamon stick , leeks, garlic, cabbage, ginger and diced Granny Smith apples. Add sea salt and white pepper. Saute about 4-5 minutes.
  • Add VOSP Cognac and reduce liquid by half.
  • Add Applewood White Wine or Riesling, vegetable stock and raw sugar. Bring soup to a full boil. Add winter savory and lemon thyme. Reduce to a simmer for 20 minutes. Place a cover on soup pot. Add remaining Apple Pucker and simmer for 5 minutes.
  • Remove from heat discard bay leaves and cinnamon stick. Adjust seasoning to taste with ground cinnamon.
  • Garnish: Fine Diced Red Apples and serve in warm bowls.
  • CHEF'S NOTE: Use Riesling Wine or any Apple Wine you want.

Nutrition Facts : Calories 330.2, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 217.2, Carbohydrate 45.1, Fiber 8.1, Sugar 29.4, Protein 1.9

CELERY, CARROT AND GREEN APPLE SOUP



Celery, Carrot and Green Apple Soup image

The apple and carrot flavors come through in this simple soup, made with easy to find ingredients. May be easily doubled or quadrupled.

Provided by Grannydragon

Categories     Low Protein

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb carrot, peeled and diced
1 stalk celery, diced
1 green apple, diced
1/2 medium onion, diced
1 tablespoon olive oil
2 tablespoons butter
2 cups chicken stock or 2 cups vegetable stock
1 tablespoon tomato paste
1 bay leaf
1 tablespoon brown sugar
salt and pepper, to taste

Steps:

  • Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
  • Add butter and stir to melt.
  • Add stock and cook for 10 minutes.
  • Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
  • Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
  • Season with salt and pepper and serve hot.

Nutrition Facts : Calories 424.1, Fat 21.9, SaturatedFat 9.1, Cholesterol 37.7, Sodium 665.7, Carbohydrate 51.4, Fiber 9.1, Sugar 30.5, Protein 9.2

BUTTERNUT SQUASH AND GREEN APPLE SOUP



Butternut Squash and Green Apple Soup image

Make and share this Butternut Squash and Green Apple Soup recipe from Food.com.

Provided by kim_schreader

Categories     Low Protein

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 tablespoons butter
1 butternut squash, peeled and chopped, seeds discarded (see How to Peel and Cut a Butternut Squash)
1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3 -- 1)
3 cups chicken broth (or vegetable broth if vegetarian)
1 cup water
1 pinch nutmeg, cinnamon, cayenne, salt and pepper

Steps:

  • Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
  • 2 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
  • 3 Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
  • 4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.
  • recipe originally found on simply recipes (butternut squash apple soup).

GREEN APPLE COSMO MARTINI



Green Apple Cosmo Martini image

Make and share this Green Apple Cosmo Martini recipe from Food.com.

Provided by Meli-lynne

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

2 ounces vox green apple vodka
1 ounce triple sec
1 ounce pucker sour apple Schnapps
2 ounces cranberry juice
lime juice, to taste
1 slice apple (to garnish)

Steps:

  • Shake all ingredients (except apple slice) in a shaker.
  • Strain into well chilled martini glass.
  • Garnish with apple slice.

ROASTED APPLE AND PARSNIP SOUP



Roasted Apple and Parsnip Soup image

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1 russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
  • Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
  • Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
  • Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g

PIE.....GREEN APPLE-GREEN CHILE PIE.....SWEET-HOT PIE



Pie.....green Apple-Green Chile Pie.....sweet-Hot Pie image

Johnny Appleseed would never of dreamed of this combo! But all the restaurants in New Mexico have it right.Green apple (Granny Smith) and green chiles make the perfect sweet-hot,all-american desert.Topped with ice cream.

Provided by Timothy H.

Categories     Pie

Time 3h

Yield 1 9 inch pie

Number Of Ingredients 15

2 tablespoons butter
6 granny smith large apples, peeled, cored and cubed
4 chilies, jalapeno, hatch or 4 poblano chiles, chopped fine
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon cider vinegar
2 tablespoons Grand Marnier or 2 tablespoons cherry juice
1 prepared frozen pie crust
1 cup flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 ground cayenne pepper
6 tablespoons chilled butter, cut into small pieces

Steps:

  • Make the filling: In a large saucepan over medium heat,melt the butter.Add apples and toss to coat.Stir in 1/2-1 cup water,chiles,brown sugar,cinnamon,vinegar and Gran Marnier.Bring to a boil,reduce heat to low and simmer for 1 hour.Remove from heat and set aside.The filling can be prepared 4 days in advance.
  • Preheat oven to 400.Thaw pie crust and fill with pie weights.Bake pie shell for 20 minutes.
  • Meanwhile,make the crimble topping:Pulse all ingredients in a food processor,about 15 seconds until crumbly.Set aside.
  • Remove pie crust from oven,discard weights,and fill with prepared apple filling.Cover the filling with the crumble topping.Bake for 30 minutes until golden brown.
  • This is excellent with ice cream on top!

GREEN APPLE PUCKER SOUP



Green Apple Pucker Soup image

Granny Smith apples, Apple Pucker, cabbage, spices enhance savory flavor into this soup and can be served hot or chilled.

Provided by Potagekempcc

Categories     Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

6 granny smith apples (Fine Diced)
2 tablespoons unsalted butter
2 bay leaves
2 tablespoons shallots (Minced)
2 teaspoons minced garlic cloves
5 cups white cabbage (Sliced Thin)
1 teaspoon fresh ginger (Grated)
1 teaspoon winter savory (Chopped)
1 teaspoon fresh thyme (Lemon-Thyme, Chopped)
1/2 teaspoon fine sea salt
1/2 teaspoon white pepper
1/2 cup sour apple liqueur (Apple Pucker)
6 cups vegetable stock
2 cups chicken stock

Steps:

  • In a large soup pot melt butter, add shallots, garlic, cabbage, ginger, winter savory, lemon thyme and apples. Season with salt, white pepper and saute 4-5 minutes or until cabbage is tender.
  • Add 1/4 cup Apple Pucker and reduce by half.
  • Add vegetable stock,chicken stock and bring to a boil. Reduce to a simmer for 20-minutes covered. Add Apple Pucker and simmer for 5- minutes.
  • Remove from heat, discard bay leaves, reseason with salt and white pepper to taste. Serve soup in warm bowls.
  • Garnish: Diced Granny Smith Apples.

Nutrition Facts : Calories 181.4, Fat 5.2, SaturatedFat 2.8, Cholesterol 12.6, Sodium 324.6, Carbohydrate 33.5, Fiber 6.4, Sugar 22.6, Protein 3.7

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