Apple soup

Starter with South Tyrolean Granny Smith apples

Difficulty: medium
Preparation time: 30 min
Baking/cooking time: 30 min
Style: traditional
Apple: Granny Smith
1 large South Tyrolean apple (Granny Smith)
Juice and zest of 1/2 lemon
30 g sugar
25 g butter
15 g carob powder
50 g raisins
125 ml white wine
1/2 pinch of salt
1/2 pinch of curry powder
1/2 pinch of ground nutmeg
370 ml water
Mint leaves to garnish
2 large South Tyrolean apples (Granny Smith)
Juice and zest of 1 lemon
60g sugar
50g butter
30g carob powder
100g raisins
250ml white wine
1 pinch of salt
1 pinch of curry powder
1 pinch of ground nutmeg
750ml water
Mint leaves to garnish
4 large South Tyrolean apples (Granny Smith)
Juice and zest of 2 lemons
120 g sugar
100 g butter
60 g carob powder
200 g raisins
500 ml white wine
2 pinch of salt
2 pinch of curry powder
2 pinch of ground nutmeg
1,5 l water
Mint leaves to garnish
Elisabeth Schroffenegger Created by Bäuerin Elisabeth Schroffenegger
How to make an apple soup
Soak the raisins in a little of the white wine. Wash, peel, core and halve the apples, reserving all. Cook everything until soft in 500ml of water along with the lemon juice, zest and sugar. Remove the peels and cores and strain the apples and fluid through a fine sieve. Heat the butter in a large pot and stir in the carob powder. Cook at low heat for a short time, and then add the rest of the white wine and 250ml of water. Bring slowly to a boil; add the raisins and season to taste with curry, nutmeg and salt. Simmer at low heat for about 15 minutes. Thin if necessary with water or wine. Pour into bowls, garnish with mint leaves and serve immediately.

Tip: Serve the same wine you used in the soup.