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Apple Soup

Serves 6


  • 6 large apples (any variety)
  • 3 tablespoons grapeseed oil
  • 3 carrots, diced
  • 1 kohlrabi bulb, diced
  • 2 stalks of celery, diced
  • 1 red bell pepper, diced
  • 2 tomatoes, diced
  • 2 quarts fresh apple cider
  • 3 tablespoons flour
  • 1/2 cup creme fraiche
  • 2 to 3 teaspoons fresh lemon juice
  • salt and pepper
  • quarters of fresh lemon to accompany when serving


  1. In a large sauce pan, heat oil and saute the kohlrabi, carrots, celery, pepper and tomatoes 5 to 6 minutes.
  2. Add cider, bring to a boil and let simmer for 45 minutes.
  3. While the soup simmers, peel apples, remove seeds, dice.
  4. Add apples to the pan and cook for another 15 minutes.
  5. In a small bowl, mix the flour and creme fraiche. Add the mixture little by little to the soup, blending well.
  6. Bring the soup to a boil, add lemon juice; salt and pepper to taste.

Serve with the lemon quarters on the side.

Hudson Valley Restaurant Week is back this April 8-21!