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Cold Apple Soup
5 serving
A cold Hungarian soup. Venesz's version of this recipe represents his interpretation of this dish through the lens of post-revolution Communist Hungary.
** verify water amount is correct (no quantity indicated in original recipe)
Ingredients
Instructions
Instructions
1.
Boil apples in water with salt, sugar, lemon juice, clove, and cinnamon until tender.
2.
Add white wine and stir to incorporate, then stir in milk.
3.
Whisk the cream and flour together in a small container to form a smooth paste. Add to soup to thicken, bring to a boil, and simmer until fully cooked. Adjust seasonings. Serve chilled.
József Venesz,
Hungarian Cuisine, Kossuth Printing Office, Budapest 1958, p. 29
- Jan. 1, 1958