In Greek: μηλόσουπα, pronounced mee-LOH-soo-pah
I first had this soup at a friend's house and asked for the recipe immediately! The soup has its origins in Central Europe and came to Greece by way of immigrants. It is best made with tart apples like Granny Smiths or crabapples, but I also like it with sweeter apples. Serve cold, with a spoonful of thick Greek yogurt on top if desired.
Prep Time: 50 minutes
Total Time: 50 minutes
- 5 medium tart apples, or 10 small crabapples, peeled, diced
- 2 tablespoons of canola oil (or other neutral-tasting oil)
- 1 medium yellow onion, diced
- 1/4 teaspoon of curry (preferably hot)
- juice of 1 lemon
- 2 1/4 cups of vegetable bouillon
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
In a large saucepan, sauté the onion in oil. Add apple, curry, salt, and pepper. When apple begins to soften, add vegetable bouillon and simmer for 40 minutes.
Allow soup to cool for 30 minutes. Add lemon juice and purée the soup in a blender or food processor, refrigerate, and chill well before serving.
Yield: 4 bowls
Serving suggestion: Add a tablespoon of thick Greek yogurt to each bowl.