Light Apple Soup

Product :saffron
Category : soups
Nº of Portions :4
Origin : Holland
Source : From the book ?WILD ABOUT SAFFRON?

Method :
Steep threads in ¼ cup of hot water. Cook all ingredients except wine and currants in soup pot over medium heat until apples are soft enough ti put through a sieve. Remove cinnamon stick and push mixture through a sieve. Return to cleaned soup pot, add wine and currants, and heat through. Adjust for salt.
Advice :
6 large apples, peeled and chopped
½ teaspoon saffron threads
¾ cup sugar (150g)
2 teaspoons lemon juice
6 cups water (1,5 L)
1 cinnamon stick
½ cup currants, plumped (90g)
1 cup white wine (240 ml)
1 teaspoon salt

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