patrícia furtado

When I offered to create some recipes for the Copella website Christmas page, I mainly had desserts in mind. When Rob, from enotions, suggested I could do an Apple soup, I was a bit concerned about the results, because I had never even tasted one.

It turned out to be the best of the three recipes. Slightly hot, not too sweet, very smooth. Here’s the recipe:

1/4 pint of olive oil
2 cloves of garlic, chopped
2 onions, chopped
2cm ginger, peeled and grated
5 cloves
1 tsp ground cumin
1 cup of unsweetened natural apple juice, like Copella
6 cups of water
2 Golden Delicous apples, peeled and chopped
2 large potatoes, peeled and chopped
1 leek, sliced
Salt and pepper to taste

Heat the olive oil n a large saucepan. Lightly cook the garlic, then add the onions, ginger, cumin and cloves and cook until soft and golden.

Stir in the apples (the Golden Delicious variety is recomended), the potatoes and the leek (only the white portion). Season with salt and pepper.

Finally, add the water and the cup of apple juice, and bring to the simmer.

After about 30 minutes, when the potatoes are fully cooked, remove from heat and pour into a liquidiser. Blend till smooth.

Garnish with some baked red apple slices, cloves and a swirl of cream.

You can download the .pdf with the recipe from here.