Norwegian apple soup

It’s a quiet Sunday morning here at my house. Birds are chirping outside and I hear the quiet hum of the computer and refrigerator, but all is still. I’m still in my pajamas, sipping a cup of coffee, and I have a baby all bundled up in the softest little blanket you can imagine. If that’s not cozy, I don’t know what is.

Before the day starts, I want to take a moment to share a recipe with you. I made this dessert soup on a winter evening when my parents were over for dinner, and then I forgot to post it for you.

The beautiful thing about this soup is that you can serve it warm or chilled. Imagine sitting at the candlelit dinner table on a winter evening, content and relaxed after a hearty meal. Conversation is pleasant, no one is in a hurry, and while it’s raining or snowing outside, you’re warmed by the fireplace crackling in the living room and by luscious spoonfuls of hot apple soup. Wouldn’t that be a lovely way to spend a winter evening? Or, in the late summer when apple season is just beginning, you could serve this soup cold at an outdoor afternoon lunch with the first apples of the season. Either way, this simple dessert is the perfect way to showcase the dependable apple.

Norwegian Apple Soup (Eplesuppe)
Adapted from Authentic Norwegian Cooking

2/3 cup sugar
1 stick cinnamon (or a few dashes of ground cinnamon)
4 cups water
1 1/2 tablespoons potato starch flour
5 apples, peeled, sliced, and cored
3 teaspoons lemon juice
Butter cookies, for serving (optional)
Whipped cream, for serving (optional)

Bring the water and sugar to a boil in a medium saucepan. Add apples and cinnamon and cook until the apples are tender but still holding their shape. Remove the cinnamon stick, if using, and discard. Reserve one quarter of the apple slices and puree the rest in a food processor, then add the puree back in the saucepan. Mix potato flour and a little water in a small bowl to make a thin paste, and then add to the soup in a thin stream, stirring to incorporate. Bring the soup to a boil, stirring constantly, then remove from heat and stir in the reserved apple slices and the lemon juice. Allow to cool with the lid on. Serve warm or chilled, with butter cookies and whipped cream if desired.

Serves 4-5.

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2 thoughts on “Norwegian apple soup

  1. Pingback: Norwegian Apple Soup {Food of the World} - Lydia's Flexitarian Kitchen

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