Apple and Almond Soup

I am not a huge fan of cooking fruits preferring to have them raw as they are supposed to be. But sometimes exceptions need to be made, especially when you have a beautiful symphony of apples with tomatoes, gooseberry and carrots topped generously with almonds. Exception accepted.

I had a couple of apples sitting on the counter top for 4 days without the daughter or me going anywhere near it. Usually it is the husband who cores and slices the apples for us. With him travelling, I kept postponing it till such time the apple threatened to decay. With me in a soup daily, I figured I could soup the apples without too much effort. Voila! I must admit I was surprised at how tasty and flavorful the soup turned out. Do try it –

Serves 3

Recipe adapted from here.

WHAT WE NEED

Apples                          2

Gooseberry                 2

Tomato, medium      1

Carrot, medium        1

Cinnamon                  1/2 tsp

Sugar                            1 tsp

Fresh cream               1/4 cup

Almonds                      8

Salt

 

WHAT TO DO

• Blanch the almonds and peel the skin
• Cut 4 of the almonds into slivers and set aside
• Core and cut the apples into quarters
• Cut the tomatoes and gooseberries.
• Peel and cut the carrots
• Take all the above in a vessel and pressure cook with 1 1/2 cups of water for 4 whistles
• Once the steam escapes, take them out and cool
• Once cooled, blend them along with 4 almonds to a smooth puree
• Take the puree in a saucepan and add 1 cup water
• Simmer for 10 minutes
• Add sugar, salt, cinnamon and fresh cream and simmer for 1-2 minutes
• Garnish with almond slivers
• Enjoy!

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