You guys.  I made another fruit soup!

After going blueberry picking this past summer, and leaving with a massive amount of produce, I decided to make a blueberry soup.  I sweetened the blueberries slightly, added additional liquid to make it soup-like and was absolutely in love with the concept.  The sweetness from the fruit soup paired so beautifully with a scoop of Greek yogurt, that I ate it every morning for breakfast.  For a week.  And then was devastated when I was down to my last bowl.

However, as I neared the end of that last bowl of blueberry soup, I thought how incredible a soup made of apples would be.  In the autumn.  With a healthy dose of cinnamon.

I knew I just had to make it.

Since apples are naturally a sweeter fruit than blueberries, this soup would probably be best suited for a dessert instead of breakfast.  Also, if I had my immersion blender [which is stowed away in storage], I probably would have used that to  make it a bit more creamier.  However, regardless of these changes – it was delicious.

The apples are simmered over a low heat until they break down fully – releasing their sweetness.  A touch of cinnamon warms the dish making it absolutely scream “autumn!” and a splash of lemon juice right before serving adds enough acidity to cut through some of that sweet.

I paired it with a big dollop of plain Greek yogurt, similar to the blueberry soup, and some walnuts. Because to me, walnuts are another one of those food items that just reminds me what time of the year it is.

However, if you’re all about the absolutely sweet + rich desserts, pairing this with vanilla ice cream may be absolutely divine.  And a crumble of gingersnaps.  Ugh.  I’m in food heaven right now, just thinking about it.

Norwegian Apple Soup

serves 4

• 1/3 c. sugar
• 1 tsp. ground cinnamon
• 2 c. water
• 1 tbsp. cornstarch
• 3 small apples, peeled, sliced, and cored (about 1/2 pound)
• juice of a lemon
• serve with: plain yogurt & walnuts or vanilla ice cream & gingersnaps

Combine all the ingredients except for the lemon juice in a large saucepan, and bring to a boil.  Once boiling, reduce the heat to low and allow to simmer the apples until they are soft.

Once the apples are soft, use an immersion blender to blend [which is the easiest way – or remove from the heat and add to a blender like I had to do].

Stir in the lemon juice right before serving and pair with recommended pairings.

 

 

 

 

What other fruit soup can we think of next?