Chilled Apple Soup
Rest assured O my mind, your traipsing is over. Decisions of what to make with apples have taken unrealistic proportions, taking my mind on a merry-go-round, nay, on a dizzying race through a labyrinth that ended right where it started: with the idea of making a chilled apple soup.
I had a chilled soup almost every night at the formal dinner restaurant–where I was always on time–while cruising the ocean not too long ago . I am on time for very few things in life, but formal dinners I am punctual for. It was in warm season and a chilled soup was a welcomed and refreshing start to my dinner. But like ice cream, a chilled soup is good all year round. And who said it has to be ice-cold, it can be chilled-ish, barely cold-ish enough to get your senses erect. If you’re one of those yuppies who walk around in the middle of the winter with an iced latte in hand, you can do this. And of course, if you’re anywhere near Florida, winter is something you only see on TV and read about in books anyway.
While I believe in learning from others and often cook from cookbooks I love, I do sometimes let my creativity loose. Ahem, this recipe is one that I’m proud to say I created. Thanks, Mom, for inspiring me to be an intuitive cook. Merci, maman…les p’tits bateaux qui vont sur l’eau…(I’ll explain that some other time).
Enough talking I shall say. Chop up those apples, peel that ginger, take out those pots, bowls and spoons and let’s get busy!
Chilled Apple Soup
2 large Golden Delicious apples
Juice of half a lemon
2 cups water
½ inch fresh ginger, peeled
1 tablespoon sugar
¼ teaspoon ground cinnamon, plus more for garnish
3 tablespoons plain yogurt
Place the apples, lemon juice, water, cloves, ginger, sugar and cinnamon in a medium saucepan over medium heat. Boil until the apples are softened, 10 to 15 minutes. Discard the cloves.
Transfer into a blender and process until liquefied. Add the yogurt and blend again. Refrigerate for 2 to 4 hours. Serve sprinkled with ground cinnamon.