IMBB 7.0: Apple Soup with Dumplings

Apple Soup
First things first…this is a chilled soup. Not hot. So plan up an entire day for this, because if you wake up Sunday morning expecting to serve this for brunch, you’ll be eating at around 3 or 4pm. This soup does not taste so good luke warm or room temperature, but it tastes damn good at near freezing. Go figure.

The initial recipe came from Soup Song, but there was a big whopping mistake in the middle of the recipe that needed fixed, so I updated it a tad.

The Apple Broth

  • 2 and 1/2 cups water
  • 1/2 cup sugar
  • 5 large tart apples, peeled, cored, and sliced (I used granny smith)
  • 2 cups Reisling white wine
  • 1 Tablespoon grated lemon zest
  • 1 cinnamon stick
  • 2 Tablespoons raspberry or other fruit jam
  • 3 Tablespoons dry, unseasoned bread crumbs
  • juice of 1/2 lemon

The Apple Dumplings

  • 2 apples, peeled, cored, and grated
  • 1 and 1/2 cups dry, unseasoned toasted bread crumbs
  • 2 Tablespoons apply brandy (Calvados is best, but Apple Jack is fine)
  • 2 Tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1 Tablespoon grated lemon zest
  • 1 large egg
  • 4 cups of water
  • 1/4 cup lemon juice
  • 1/4 cup sugar

For the broth - Bring the water to a boil in a large saucepan with the water, boil for a few minutes to concentrate, then stir in the apples, wine, lemon zest, and cinnamon stick. Reboil, then reduce heat, cover, and simmer for about 15 minutes, when the apples are tender but not mushy. Stir in the jam, bread crumbs, and lemon juice, and simmer for 10 more minutes. Remove from heat, cool, takehalf of the soup and coarsely puree. Recombine with original soup and mix. and refrigerate until chilled, at least four hours.

For the Dumplings- In a saucepan, combine the four cups of water, 1/4 cup of sugar and 1/4 cup of lemon juice. Set aside.

Take the rest of the ingredients, and combine them in a bowl. Mix well. Cover and Place in refrigerator for at least 15 minutes.

Put the saucepan water on medium heat and bring to a boil. Allow it to boil for 5 minutes and then lower it to medium low heat.

Here’s where the initial recipe flubbed up. When you remove the dumpling mixture from the fridge, strain as much liquid as you can from the dumplings. Squeeze the mixure and drain any excess water. The less water, the better, as you do not want these to fall apart.

Test one dumpling by spooning it into the hot water. If it does not fall apart, allow to poach for two minutes, and continue spooning dumplings into water. If it does fall apart, add 2 tablespoons of flour and 1 teaspoon of cinnamon and combine. Try to remove any further liquid that might be there.

Drop small balls of dumpling dough from the end of a spoon into the broth and let them poach until they rise to the surface, about 2 minutes. Remove with a slotted spoon and let drain, until all the dumplings are cooked. When they are cool, add them to the soup and return the whole pot to the refrigerator for a final chilling.

Garnish with crème fraîche, or soft, melted cream cheese.

Serves4


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