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APPLE SOUP, COLD

See Mark Vogel’s article 'Excuse Me Waiter, My Soup is Cold!'
Think of this soup as a dessert more than a soup. Indeed, you could serve it as a dessert or as an appetizer. This is summer comfort food at its best.


Four large apples, peeled, cored, and cut into a large dice.
Six ounces white wine
One oz apple juice
Two oz. sugar
Half a cinnamon stick
Two oz. sour cream
Two oz. heavy cream
Lemon juice to taste


Bring the apples, wine, apple juice, sugar and cinnamon stick to a boil.

Immediately reduce the heat and simmer until the apples are soft, about 20 minutes. 

Discard the cinnamon. In batches, puree the soup well in a blender, transferring each puréed batch to a new pot.

Whisk the sour cream and heavy cream together and then stir it into the soup. 

Then you must check for consistency and sweetness.

If the soup is too thick, thin it with a little more apple juice or water.

Which one you use will be determined by the sweetness.

If the soup tastes sweet enough for your liking and needs some thinning, than obviously use some water. 
Now add a few drops of lemon juice to taste.

Chill the soup thoroughly and serve.