| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | Soups | 6 | Servings |
INGREDIENTS
| 6 | Green apples; * see note | |
| 2 | oz | Candied ginger root; chopped |
| Juice of 4-5 limes | ||
| 2 | oz | Calvados apple brandy |
| 1 | pt | Apple juice |
| Juice of 1 orange | ||
| 1/3 | White wine; riesling | |
| 1/4 | c | Golden raisins |
| 1 | c | Cream |
| 1 | c | Plain yogurt |
| 1 | tb | Fresh mint; chopped |
| 1/8 | ts | Each, cumin, allspice, nutme |
INSTRUCTIONS
Recipe by: Jo Merrill * Peel, core, cut into eighths and set aside in lemon water. Remove apples from water and place in 4-quart stock pot with half the Reisling, half the Calvados and all remaining ingredients except the cream and yogurt. Bring to a boil, and reduce to a simmer. Cook for 20-30 minutes. Remove from heat and force contents of pot through strainer. Puree ingredients that remain in strainer and return to the liquid. Chill soup over ice. Whisk in yogurt and cream and serve in iced glasses. Note: This recipe did not say what to do with the remaining Reisling and Calvados. I think it would be added after the soup is chilled if you wish a stronger taste of those 2 ingredients. This recipe is from the world famous Prince of Wales Grill at the Hotel Del Coronado in Coronado, California---Jo Merrill Posted to MM-Recipes Digest V3 #224 Date: Sat, 17 Aug 1996 16:29:53 -0700 From: Tonya <imbri@oz.net>
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