The heat cooks away the spiciness of the horseradish and leaves a mild flavor to complement the onion, garlic, and apples in this interesting soup. The soup may be made in advance.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 1 large chopped onion
- 1 Tablespoon of butter
- 2 cloves of finely sliced garlic
- 3 apples such as Granny Smith or Golden Delicious, cored and chopped, skin-on
- 2 cups of apple juice
- 1 cup of white wine
- 2 teaspoons of salt
- 1/2 cup of horseradish
- 1 dash nutmeg, freshly grated
Preparation:
In a hot medium sized thick-bottom soup pot, sweat the onions and garlic in the butter for a few minutes until they fully aromatize. Add the apples, apple juice, wine, salt, horseradish, and nutmeg.
Stir gently bringing the mixture to a boil then reduce the flame to just sustain a simmer. Simmer the soup until the apples soften, about twenty minutes.
Carefully puree the soup in a blender until smooth then strain it through a fine mesh strainer.
Either serve the soup immediately by returning it to its clean pot and reheating it or refrigerate it for later use.
Yield: 4 servings
Recipe Source: The Inn Chef : Creative Ingredients, Sensational Flavors by Michael Smith (Callawind Publications)
Reprinted with permission.
Stir gently bringing the mixture to a boil then reduce the flame to just sustain a simmer. Simmer the soup until the apples soften, about twenty minutes.
Carefully puree the soup in a blender until smooth then strain it through a fine mesh strainer.
Either serve the soup immediately by returning it to its clean pot and reheating it or refrigerate it for later use.
Yield: 4 servings
Recipe Source: The Inn Chef : Creative Ingredients, Sensational Flavors by Michael Smith (Callawind Publications)
Reprinted with permission.
