Scandanavian Apple Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tablespoons butter
  • ¾ cup chopped onions
  • 10 tart eating or sauce apples, about 3 pounds
  • 3½ cups vegetable stock
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • pinch of nutmeg
  • 1 cup heavy cream or milk
  • honey or maple syrup
  • fresh lemon juice
  • unsweetened heavy cream, whipped
  • ground cinnamon
  1. Melt the butter in a small skillet and slowly sauté the onions, stirring occasionally, until they are translucent.
  2. Meanwhile, core and seed the apples and cut them unpeeled into bite-size chunks.
  3. Place the apples in a soup pot with the stock or water and simmer covered on medium heat until the apples are soft, about 15 minutes.
  4. Using a blender or emersion blender, purée the onions, apples, and stock.
  5. Return the mixture to the soup pot and add the spices and cream.
  6. The amount of cream used determines the richness of the soup.
  7. To serve hot, reheat the soup, keeping it under a boil to avoid curdling.
  8. Just before serving, remove the soup from the heat and adjust the sweet-tart ration with honey, maple syrup, and lemon juice.
  9. To serve cold, chill at least 2 hours.
  10. Ladle the soup, hot or cold, into cups or bowls and top with a spoonful of unsweetened whipped cream and dusting of ground cinnamon.
Reprinted from New Recipes from Moosewood Restaurant, copyright © Moosewood, Inc. 1987, TenSpeed Press, publisher
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at