4 Green apples (Granny Smith)
4 McIntosh apples
2 1/2 c Water
2 tb Lemon juice
1/4 ts Nutmeg
1/2 ts Cinnamon
1 c Light cream
Unsweetened whipped cream, -for garnish Peel, core & quarter apples. Combine all ingredients except cream in saucepan & bring to boil. Simmer 15 min. till applesa are soft. Puree; return to pan; add cream & heat through but don’t boil. Garnish each serving with a dollop of unsweetened whipped cream and a sprinkle of cinnamon. You can even serve this soup for brunch – it’s a Fall soup, when apples are a part of the celebration. Source: “Vinyard Seasons” by Susan Branch I know I mentioned “Vinyard Seasons” to you guys before, but I haven’t tried anything out of it yet. I just picked these three things (Hot Apple Soup, Chicken in Phyllo, Indian Pudding) to put together for what I think will be a nice autumn meal. Get a fire going in the fireplace, and it’ll be great! This is a nice book. Meal Master doesn’t do these recipes justice. The entire book is hand-written and illustrated. * From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers! Posted by LISA on 11-26-95