Danish Apple Soup (Aeblesuppe)

Danish apple soup (or eplesuppe in Norway) can be served either warm or cold, depending on the season.

Serves: 4Hands-on: 20 minutesTotal: 45 minutesDifficulty: Medium

Serves: 4


  • 1 cup sugar
  • 4 cups water
  • 1 Tbsp. grated lemon zest
  • 3 Tbsp. lemon juice
  • 1 cinnamon stick
  • ½ tsp. ground cardamom
  • ¼ tsp. ground cloves
  • 4 medium apples, cored, peeled, and sliced
  • 1½ Tbsp. potato starch
  • 1½ Tbsp. ice water
  • ¼ tsp. ground cinnamon


  • Over low heat, stir the sugar in a skillet until it turns amber. Remove from heat and whisk in the water in a steady stream; return to the burner and stir in the lemon zest, lemon juice, cinnamon, cardamom, and cloves. Increase heat to medium and simmer for 10 minutes, stirring a few times to thoroughly dissolve the caramelized sugar. Stir in apple slices and cook 15 minutes, or until tender.
  • Use a slotted spoon to remove ¼ cup of the apples and set aside. Remove and discard cinnamon stick. Use an immersion blender to purée the remaining soup.
  • Whisk together the potato starch and the 1½ tablespoons ice water and stir into the soup to thicken. Simmer for 3–4 more minutes, stirring constantly. Remove from heat.
  • Stir in the reserved apples. Serve warm or refrigerate for at least an hour if serving cold. Serve with a sprinkling of ground cinnamon.