Apple and Wine Soup Recipe

Apple and Wine Soup Recipe

Ingredients : Serves 4

75 g/3 oz caster (superfine) sugar

A pinch of salt
600 ml/1 pt/2.5 cups water
1.5 kg/3 lb cooking (tart) apples, peeled, cored and chopped
50 g/2 oz/1 cup fresh breadcrumbs

1 cinnamon stick
Thinly pared rind of 1 lemon
Juice of 2 lemons
450 ml/2 cups dry red wine

45 ml/3 tbsp redcurrant jelly (clear conserve)
60 ml/4 tbsp plain yoghurt

Method :

Put the sugar, salt and water in a large saucepan, bring to the boil and add the apples, breadcrumbs, cinnamon and lemon rind. Simmer for 10 minutes, stirring occasionally, until the apples are soft. Remove the cinnamon and lemon rind and puree the apple mixture in a food processor or blender. Return the mixture to the pan, add the lemon juice, wine and redcurrant jelly and simmer gently, stirring, until the jelly dissolves and the soup is warmed through. Ladle the soup into warm soup bowls, add a swirl of yoghurt to each one and serve.

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