Danish Apple Soup

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

A great soup for using up windfalls in the autumn. It makes a good first course to precede a spicy main dish.


  • 50 g/2 oz/4 tablespoons butter
  • 450 g/1 lb Cox’s or Newtown Pippin apples, peeled, cored and chopped
  • 1.2 litres/2 pints/5 cups vegetable stock
  • zest and juice of 1 lemon
  • 8 tablespoons dry white wine
  • 50 g/2 oz creamy blue cheese seasoning to taste


    Melt the butter in a pan. Add the apples and cook for 2 minutes before adding the stock, lemon juice and zest, and wine. Simmer gently for about 20 minutes. Remove from the heat and break up the apple pieces by beating with a whisk. Add the cheese and reheat gently, allowing the cheese to melt. Season carefully. Slice the cored apples and fry the rings in the remaining butter until soft. Use to garnish the soup, and top with sprigs of chervil.