Name: Green Apple Soup (Griene Ebbelsupp)
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 3 cups (750 ml) apple wine or a fruity white wine such as a Vidal; minced fresh mint or lemon thyme; 1 cup (250 ml) heavy cream; 1 cup (150 g) finely chopped purslane (leafy part only, see note); 1½ teaspoons sea salt; ½ cup (100 g) finely chopped sorrel; 2 cups (200 g) sliced leek; 1 cup (100 g) finely chopped lettuce; ½ cup (60 g) white breadcrumbs (Mutschelmehl); 3 tablespoons (45 ml) vegetable oil; 3 fresh bay leaves; 8 ounces (225 g) unripe green cooking apples, peeled and cored

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

Green apple soup is really an herb soup — unripe apples are only part of it - geared for hot, humid weather. The Reinoehl family of Lebanon County, from whom I collected the recipe many years ago, serves it with chopped tomatoes.

Ingredients

3 tablespoons (45 ml) vegetable oil
½ cup (60

Method

Put the oil in a deep saucepan and brown the breadcrumbs in it over medium-high heat. Add the leek and cook 3 minutes or until soft. Purée the apples in a food processor and add them to the crumb and leek mixture. Add the apple wine, 5 cups (1.25 liters) of water, and the bay leaves. Cover and cook over medium heat for 20 minutes. Then add the sorrel, lettuce, and purslane. Cook no more than 2