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
- 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.