Catholic Recipe: Cold Apple Soup
Also Called: Hideg Almaleves
DIRECTIONS
Combine apples, sugar, lemon rind, water in a saucepan. Cook 25 minutes over medium heat. Add wine. Make roux with shortening, flour, 2 tablespoons water, thin with bit of hot soup. Blend into soup to thicken. Simmer 5 minutes. Chill. Add heavy cream just before serving.
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
