Fruit soups are very popular in Hungary and Romania. Most recipes are based on what’s available in season.
This version of apple soup is served hot and is made with slightly tart apples.
For a more tangy taste, you can add more lemon juice and omit the sugar.
Makes about 8 – 10 bowls.
3 medium carrots
2 celery sticks
1 green pepper, seeded
3 tbsp butter
10 cups (2 1/2 litres) vegetable stock
6 green apples (Granny Smith), peeled and finely chopped
1 tbsp granulated sugar
2-3 tbsp lemon juice
salt and pepper to taste
Dice the potatoes, carrots, celery, green pepper and tomatoes in a large stock pot, add the butter and saute for 5-6 minutes until just softened.
Add vegetable stock and bring to boil over high heat. Reduce heat and simmer, covered, for 45 minutes, stirring occasionally.
Meanwhile, peel, core and dice the apples, then add to the pot and simmer for a further 15 minutes.
Add the sugar and lemon juice before seasoning to taste.
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