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Refreshing apple soup served with cinnamon and whipped cream
Apple soup made from fresh apples, garnished with cinnamon and whipped cream.

Spiced apple soup with cream

Author: Flavelo
Recipes Soups
Fruit soup is a unique 'Hungaricum' of Magyar cuisine. The trickiest part is the thickening process: adding the hot soup to the cold sour cream. If not done carefully, the heat and acid can cause the milk proteins to curdle, resulting in a grainy texture. The solution is tempering the cream.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 180 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Stick blender
  • Saucepan

Allergen Information

⚠️ Milk

Instructions

1 ✓

Peel and dice the apples. Place them in a saucepan to boil with the water, cinnamon, cloves, and salt.

Tip: Salt enhances sweet flavours, do not skip it!
2 ✓

Once soft, remove the spices. Purée with a stick blender (or leave chunky, according to taste).

Tip: Before puréeing, make sure to fish out the cloves, otherwise, blending them will make the soup unpleasantly bitter/strong.
3 ✓

Mix the sour cream until smooth with a ladleful of hot soup (tempering), then drizzle it back into the saucepan. Bring to a boil once.

Tip: With this method, you gradually accustom the sour cream to the heat, so it remains creamy.
4 ✓

Season with sugar and lemon juice at the end, then chill.

Tip: Only add the lemon juice at the very end to preserve the Vitamin C and freshness.

Recipe FAQ

The sour cream curdled.
It received the heat too suddenly, or the apples were too acidic. Always work by tempering (drizzling hot soup into the sour cream first).

Ingredients

  • 500 g Apples (tart variety)
  • 50 g Granulated sugar
  • 1 stick Cinnamon
  • 1 tbsp Lemon juice
  • 1 l Water
  • 150 ml Sour cream
  • 2 whole Cloves
  • 1 pinch Salt