Autumn Apple Bisque

This soup combines pureed cooked apples with whipping cream, caramelized sugar and cider. Applejack brandy is added for adults; substitute cider for children.

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Ingredients:

• 9 apples, peeled, cored, and quartered
• 1 pint heavy whipping cream
• 1 cup applejack (apple brandy)
• 1 1/4 cups sugar
• 1 pint apple cider
• Thin apple slices (to garnish)

Method

Cook apples in minimal amount of water until soft. Puree and then cool. Stir in cream and applejack. Caramelize the sugar; carefully add the apple cider, stirring until caramel dissolves. Combine both mixtures and chill overnight. Serve in soup bowls, garnished with apple slices.

Notes: Note: Applejack make this an adult's soup that's perfect for Autumn picnics and football tailgate parties. To make non-alcoholic, substitute apple cider for Applejack.

Number of servings: about 1 gallon

Submitted By: Julie Cotton
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