Cream of Apple Soup
Cuisine: British
Author: Kitchens
  • 2 Tablespoons (1 ounce) 25 g unsalted butter
  • 1/4 Cup (1 ounce) 30 g plain flour (all-purpose)
  • 2 3/4 Cups (21 fluid ounces) 600 ml milk
  • 1 1/2 pounds (675 g) apples, peeled, cored and grated
  • sugar to taste
  • juice of 1 lemon
  • 7 fluid ounces (200 ml) dry cider
  1. Make a white sauce by melting the butter in a saucepan and stirring in the flour.
  2. Let it cook for 1 minute and gradually add the milk stirring all the time.
  3. Simmer for about 5 minutes, whisking from time to time to avoid lumps forming. Set aside and keep warm.
  4. Simmer the apples until soft, with just enough water to prevent burning, sugar to taste and add the lemon juice.
  5. Sieve into the hot sauce and stir in the cider.
  6. Whisk well and serve.
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