Danish Apple Soup

Preparation info
    • Difficulty


    • Ready in

      5 min

Appears in
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


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