| 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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