Granny Smith Apple Soup with Cranberry Chutney
The Grove Grill, Chef Jeffrey Dunham
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
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.
6 oz. fresh cranberry
4 oz. walnut pieces
2 T. sugar
4 oz. orange juice
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