Apple soup with fall flavors

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Granny Smith Apple Soup with Cranberry Chutney

The Grove Grill, Chef Jeffrey Dunham

(serves 10)

 

Ingredients:

16 Granny Smith apples, peeled and cored

24 oz. white wine

1 cup sugar

2 teaspoons cinnamon

3 large slices ginger root

8 oz. sour cream

8 oz. half & half

fresh lemon juice to taste

 Directions:

Combine Apples, wine, sugar cinnamon and ginger. Bring to a boil and simmer until apples are tender.

Remove ginger and puree in blender.

Whisk in sour cream and heavy cream. Add apple juice to adjust desired consistency.

Chill thoroughly. Adjust seasoning with lemon juice.

 

Cranberry Chutney

Ingredients:

6 oz. fresh cranberry

4 oz. walnut pieces

2 T. sugar

4 oz. orange juice

 Directions:

Combine sugar and orange juice and boil to melt sugar. Add cranberries and cook until split open. Remove from heat and cool to room temperature. Fold in walnuts.

 

The Grove Grill

4550 Poplar Ave.  Memphis

(901) 818-9951

www.thegrovegrill.com

 

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