Apple Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of cooking apples seasoned with spices and cooked in meat stock. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe traditionally uses duck or goose giblets (at least in the original version) but also works very well with turkey giblets.
Original Recipe
111. INGREDIENTS. 2 lbs. of good boiling apples, 3/4 teaspoonful of white pepper, 6 cloves, cayenne or ginger to taste, 3 quarts of medium stock.
Mode. Peel and quarter the apples, taking out their cores; put them into the stock, stew them gently till tender. Rub the whole through a strainer, add the seasoning, give it one boil up, and serve.
Time. 1 hour. Average cost per quart, 1s.
Seasonable from September to December.
Sufficient for 10 persons.
Modern Redaction
Ingredients:
900g cooking apples
3/4 tsp freshly-ground white pepper
6 cloves
cayenne pepper, or ground ginger, to taste
3l medium stock
Method:
Peel and quarter the apples then remove their cores. Add to a pan along with the stock, bring to a simmer then stew gently for about 30 minutes, or until tender. Take off the heat and either purée in a blender or press through a fine-meshed sieve with the back of a spoon.
Return the purée to a pan, add the seasonings then bring to a boil, take off the heat, ladle into warmed bowls and serve.
