Hot Apple Soup (Apfelsuppe) (Austrian)

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Hot Apple Soup (Apfelsuppe) (Austrian)

 

 

 

1 lb (450 g) sour or cooking apples

2 tablespoons (6 tsp) sugar

4 (English) pints (4 3/4 pints)(2.27 lt) water

8 oz (225 g) sultanas

8 oz (225 g) currants

1 tablespoon (3 tsp) vegan margarine

1 or 2 tablespoons (3 or 6 tsp) cornflour (cornstarch)

1 gill (4 3/4 fl oz) white (vegan) wine

1 lemon

 

 

Cut up the apples, skin, core, and all, into small pieces and put them

into a pan with the wine. Grate lemon rind over. Cook them slowly

until the apples are soft. Then press them through a sieve into a bowl

and return to the saucepan. Add 4 pints water, the sugar, currants,

and sultanas. Simmer gently for 30 minutes. Now melt the butter in

a small thick saucepan. Slowly stir the cornflour into it and then add

this mixture to the soup gradually, stirring all the time. Simmer for

another 10 minutes and then serve. In Austria, larger quantities of

sugar and butter are generally used. Try experimenting with more

of each and see if you like it the richer way.

 

 

6 Servings.