Apple soup
4 servings
30 minutes
Apple soup is an exquisite dish of German cuisine that combines the sweetness of fruits with a light spicy note of cinnamon. Its roots trace back to ancient European traditions when fruits were often used in hot dishes. The tender texture of cooked apples is complemented by the freshness of lemon, while whipped yolk adds creaminess to the soup. The taste is a delicate balance of sweetness and tartness that refreshes and warms at the same time. This soup can be served as a light conclusion to a meal or as an unusual dessert. It is especially good in cool weather, creating an atmosphere of coziness and warming enjoyment.
1
Remove seeds from washed, peeled apples, cut them into 8 pieces, place in a pot, add cinnamon and lemon peel, pour in 0.5 liters of water, and cook until the apples are soft.
- Apple: 250 g
- Cinnamon: to taste
- Lemon: 1 piece
2
Season to taste with sugar, lemon juice, and add water (1 L). Remove from heat, cool, and season with beaten yolk. Serve in cups.
- Sugar: 150 g
- Lemon: 1 piece
- Egg yolk: 1 piece
