La Pommeraie Glacee Chilled Apple Soup Food

CHILLED CUCUMBER APPLE SOUP

Steps:

• Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.

LA POMMERAIE GLACEE (CHILLED APPLE SOUP)

Steps:

• Melt 4 tablespoons of the butter in a pot.
• Add the leeks, cover and cook over medium heat for 5 minutes.
• Add the 5 cups of apples and cook, uncovered, for 5 minutes more.
• Add the stock and the potatoes; bring to a boil; reduce heat and simmer 45 minutes.
• Puree in blender or food processor or (the easy way) with an immersion blender.
• Stir in the vcreme fraishe or cream, the Calvados and cinnamon and season to taste with salt and pepper (remember the soup will be eaten cold which will diminish the salt).
• Refrigerate for at least three hours.
• Just prior to serving, saute the apple die in the remaining butter until it begins to soften.
• Garnish the soup with the aple dice.

CHILLED CURRIED APPLE SOUP

Steps:

• Heat olive oil in a large saucepan. Add onion, celery and garlic; cook till softened. Add diced apples and cook till fork tender.
• Stir in curry powder and turmeric. Add chicken stock and bring mixture a boil.
• Reduce heat to low and simmer till mixture is reduced by half. Remove from heat, stir in cilantro and allow mixture to cool.
• Puree in blender or food processor and strain mixture. Stir in cream, season with salt & pepper to taste. Chill several hours.
• When ready to serve, stir well and divide among 6 soup bowls. Garnish with 2 tbsp apple pieces chopped just ahead of service so they are fresh; serve immediately.