3 cups degreased chicken stock or canned
2 tart green apples, cored, seeded & chopped (I used Granny Smith)
1/2 cup chopped onion
1 cup unsweetened apple juice
2 teaspoon fresh ginger root, peeled & grated
1/2 teaspoon salt
1 tablespoon fresh lemon juice
pepper
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I have Chef Martin from Regina to thank for this recipe, bless his little french heart. Now, his recipes weren't always the best - often the directions would omit how to cook a certain ingredient, or even leaving out when to add a certain ingredient (both problems arose here), but he did have some pretty good ideas.
Now, I'm not much of a soup guy either. I've met tons of people who just love soups, but it's never been my thing. A few close friends just rave and rave about soups, so I decided to see what I've been missing out on....
Now this soup is nothing special. in fact, it was probably ready in about 1.5 hours total (YES, YES - I know the soup will be better tomorrow). Pretty simple and quick - with Mum's food processor that is. I'd hate to use a blender to get all this pureed. Taste was pretty tame (I added in some sour cream after a few spoonfuls), nothing fancy. The texture was, ummm... interesting. It was indeed like apple sauce. Not that I have a problem with apple sauce, but that's strictly reserved for pork chop night, at least in my world...
Net result? A little too thick for my liking. I'd rate it below the sweet potato soup that I sometimes make (another pureed soup).
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Chef Jeremiah must send his props to both his Momma and MJC for their helpful guidance today.
(Chef's Update: I had the soup for lunch on Saturday, just about 24 hours after I had originally cooked the soup. Wow. Much, much more flavourful than I had expected. I think that ginger and lemon juice finally made an appearance. Very tasty, but still pretty thick.)
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