Chilled Apple Ginger Soup

Yield: 9 Servings (8 oz.)

Yield: 9 Servings (8 oz.)

Roasted Fuji apples puréed with rich, heavy cream, a touch of ginger and lemon.

Apples:

Ingredient	Weight	Measure
Simplot RoastWorks®: RTE Flame-Roasted Fuji Apples	40 oz.
White wine, dry	12 fl. oz.
Apple juice, divided	16 fl. oz.
Sugar, white	2 oz.
Ginger root, peeled, chunks	1 oz.

Cream:

Ingredient	Weight	Measure
Sour cream	4 oz.
Heavy cream	4 fl. oz.
Lemon juice, fresh squeezed	2 fl. oz.

Preparation Instructions:

Step 1

Place the apples, wine, 8 fl. oz. of the apple juice, sugar and ginger in a small stock pot. Bring to a boil and simmer over medium heat until apples are tender, approximately 20 minutes. Purée the soup with a stick blender or use a food processor or mill.

Step 2

Whisk together the remaining apple juice, sour cream and heavy cream in a bowl. Add to the soup, stirring to combine and adjust the consistency if needed with additional apple juice. Season with lemon juice and chill thoroughly in a shallow pan. For service; garnish each portion with additional sour cream, creme fraiche, or mint.