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
- 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.
- Stir together the tofu and flour. Add to the apples, stir, and bring to a boil over high heat.
- Stir in the lemon slices, raisins, and sugar. Turn off the heat, and season with cinnamon to taste.
- Either serve warm, or let cool and then chill in the refrigerator for 4 hours to serve cold.
The Vegan Cook 