Polish Apple Soup

28 Aug

This recipe comes from The Best Soups in the World by Clifford A. Wright.  It’s supposed to be served chilled, but I also like it warm.  I substituted tofu for the sour cream that the recipe originally calls for, and I added cinnamon.  Silken tofu works best, although when I couldn’t find it in my local cheap Asian market, I used regular tofu that I pureed with a mixer.

It makes about 4-6 servings.  If you want to eat it warm, it’ll be fairly quick; otherwise it’ll take a few hours to chill.

  • 1-1/4 lbs apples, peeled, cored, and chopped or diced small
  • 4 cups water
  • Juice from 1/2 lemon, plus 4 thin slices of the other half
  • 1/4 teaspoon salt
  • 2 cups silken tofu (or pureed firm tofu)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons raisins or more to taste
  • 2 teaspoons sugar
  • Cinnamon to taste
  1. Place the apples in a pot with the water, lemon juice, and salt.  Bring to a boil over high heat, then continue boiling until the apples are softened, about 12 minutes.
  2. Stir together the tofu and flour.  Add to the apples, stir, and bring to a boil over high heat.
  3. Stir in the lemon slices, raisins, and sugar.  Turn off the heat, and season with cinnamon to taste.
  4. Either serve warm, or let cool and then chill in the refrigerator for 4 hours to serve cold.

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