[I thought it would be fun to run a little series over here at DDD: I’ll profile one one of my favorite foods, or a food that I’ve recently discovered and enjoyed, over several days. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the third entry on apples.]
Did you win the Trail Mix Giveaway? Don’t forget to check here!
And now, our Lucky Comestible Apple series moves on to the soup course of the meal. . .
This soup is an all-time favorite of mine. One taste, and I promise you’ll be a devotee, too. Hey–this soup should have its own fan club! No, this soup should be featured on YouTube! This soup is a souper-star. You will love this soup!
Seriously, if you don’t love this soup, I will eat my hat my words my way through the northeastern states your portion as well as my own! I would marry this soup if I could. I LOVE THIS SOUP THAT MUCH. (sorry, HH–nothing personal).
In fact, I’ve been dreaming about this soup, on and off, for the past 20 years or so. I first encountered its enticing, tart and textured charms almost two decades ago, when I was invited to my former office mate’s home for dinner. Besides being strikingly beautiful (she had worked as a model for a while before teaching) and incredibly hip, Ms. Mate was also the very first vegan I knew personally (as if beauty and cool were not intimidating enough). I couldn’t believe I’d scored an invitation–I mean, Ms. Mate wore Yves St. Laurent jackets–to teach in! And she donned funky wigs, just for fun! She had a voice like Kathleen Turner and looked like Brigitte Nielsen (well, when the latter was still pretty); and I was in awe of her.
I don’t remember the rest of the meal, but that night I was served a standout apple and red wine soup (after the salad, I might add), and was immediately smitten. The slightly tannic base, thick with puréed apple and red as a lover’s blush, was oddly mesmerizing. I begged her to share the recipe.
Once I’d copied it meticulously from her cookbook (the name of which has dissipated forever into the ether of my age-addled memory), I took it home and filed it in my “soups” recipe folder. There it lay, neglected and withering, for months at a time. Whenever a special occasion would arise–a dinner party, say, or the holidays–I’d determine to revive the apple-red wine romance, slide the page from the folder, place it on the counter, and leave it there it lay for a few days, before I sheepishly returned it to its resting place. For one reason or another, I never made it again.
As soon as I decided to run this Lucky Comestible series on apples, however, I knew which soup recipe I’d use. Last week, I strode over to my cookbook shelves and withdrew the “Soups” folder once again. I began to leaf through the recipes. . . then checked again. . . then went through them all, one page at a time. Horrors!–the soup recipe was gone!!
I can’t adequately express the devastation I felt at realizing I’d somehow either lost or misplaced that recipe. I simply couldn’t imagine leaving it out. It’s the perfect “Let’s-try-something-different-this-holiday-season” soup, the perfect “let’s-wow-the-guests” soup, the perfect “I-love-you-be-my-Valentine” soup. Besides, I hadn’t eaten it in 20 years, and the memory of that unique flavor and texture was still compelling. I decided to try to reproduce the soup from the taste memory.
I’m happy to report that the results were stellar. Not only did I fall in love all over again, the HH was besotted, too.
“Hey, this tastes like real food!” he enthused. (I stared blankly.) “You know, like it has butter and cream and maybe even meat in it.” (For the HH, that is a compliment. But no, there’s no taste of meat in it.)
My soup isn’t quite as red as I remember the original being, but the flavor was just as I’d dreamed it. Thick, rich, and full bodied, with a slightly creamy texture that’s nevertheless robust, both warming and filling. The flavor is definitely that of apple, yet savory and slightly piquant at the same time.
I still love this soup, and am thrilled to have had this reunion, two decades later. And now you can fall in love, too. This would be perfect to serve if you’re looking for something a little different this Thanksgiving.
Just don’t forget where you filed the recipe.
Apple and Red Wine Soup
This is a great first course for a festive holiday meal. As such, serve in small bowls or soup mugs–the soup is filling, and you want to leave room for the rest of the meal! This also makes a perfect winter’s lunch with a salad and big hunk of crusty bread.
1 large onion, chopped
4 large crisp apples, peeled, cored and diced (I used MacIntosh and HoneyCrisp)
2 cups (480 ml) vegetable broth or stock
2 Tbsp-1/4 cup (30 ml-60 ml) maple syrup, to taste, or 10 drops stevia
2 tsp (10 ml) cinnamon
pinch nutmeg
1/4 tsp (1 ml) cloves
2 tsp (10 ml) freshly grated lemon zest
1 Tbsp (15 ml) fresh lemon juice
1/2 cup (120 ml) drinkable dry red wine (or use unsweetened cranberry juice for ACD-friendly version)
1 Tbsp (15 ml) arrowroot powder
1/2 cup (120 ml) full fat coconut milk, plus more for garnish
Heat the oil in a large pot or dutch oven over medium heat. Add the onion and apple and sauté until the onion is translucent and the apples begin to give off a bit of liquid, about 10 minutes.
Add the broth, maple syrup, cinnamon, nutmeg, cloves, lemon zest and lemon juice; lower heat. Cover and simmer until the apples are tender, 15-20 minutes.
Meanwhile, mix the arrowroot with the coconut milk in a small bowl. Once the apples are tender, add the coconut milk mixture and stir to blend well. Allow to cook for an additional minute, until thickened. Turn off heat.
Pour the mixture in batches into a blender, or use an immersion blender, and blend until smooth. Return the soup to the pot, stir in the wine, and return to heat until the soup is heated through, about 5 minutes. Garnish with a drizzle of coconut milk, if desired. Makes 4-6 servings. May be frozen.
ACD adjustments: use stevia instead of maple syrup, and unsweetened cranberry juice instead of the red wine. Suitable for Stage 2 and beyond.
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Last Year at this Time: Eggplant “Caviar”
Other Posts in this Series:
-
Lucky Comestible 6(1): Roasted Red Pepper and Apple Dip
-
Lucky Comestible 6(2): Classic Waldorf Salad
-
Lucky Comestible 6(4) Potato Terrine with Apples and “Goat Cheese”
-
Lucky Comestibel 6(5) Giant Baked Upside Down Apple Pancake
Other Apple-Based Recipes You Might Enjoy:
- Tofu Omelet with Sautéed Apples and Sweet Curry Sauce
-
Earth Bowl Breakfast (yikes! Getta loada that photo!)
Other Lucky Comestibles:
- Lucky Comestible 1: Sweet Potato
- Lucky Comestible 2: Quinoa
- Lucky Comestible 3: Avocado
- Lucky Comestible 4: Coconut
- Lucky Comestible 5: Cilantro
© 2009 Diet, Dessert and Dogs
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]
Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
Such fabulous flavours! I love the combination of apple and maple, so this in a soup would be divine =D.
Wow–that is quite the review of the soup! When I saw the title of this post, I thought–“hmmm…I don’t think this is one I will be making…” just because I am not a huge fan of sweet soups or soups that are pureed, but after that review?! I *HAVE* to try it! It is full of things I love–apples and cinnamon–and with your endorsement, I am thinking there is no way I *can’t* love this soup 🙂
Courtney
Ricki,
The soup sounds fabulous! Thank you so much for sharing. We too have been eating a lot of apples lately. I am always looking for new ways to use them.
thanks again,
Alicia
No doubt it’d be a favorite – sounds delightful! Stellar, for sure.
So unusual! I love how your recipes often make one of my eyebrows raise, then I try it, then I love it.
What a unique combination of flavors for a soup! You never cease to amaze Ricki.
I love this LC series – I had apple soup for the first time this year and I am smitten so this is definitely on my to do list – I just wish I could find a better way to organise my recipes to I don’t lose them – nothing more frustrating than searching blogs knowing I have seen just the recipe somewhere
Well, I’ve never been much for dessert soups… But I think I may make an exception for this one. It certainly sounds worth trying!
With a buildup like that, who wouldn’t try this soup? I’m adding the recipe to my “try” list. I hope it doesn’t take me 20 years!
I would never think of putting those two together, but they sound divine. I’m going to have to whip this out for one of our weekly potlucks!
Lauren,
The maple flavor isn’t prominent, but it does help to balance the acidity of the wine. Yum!
Courtney,
Was I a tad effusive?? 😉 Really, I love this soup (but you know that). Just don’t expect a sweet, applesauce-like taste; it really is on the cusp between sweet and savory. 🙂
Alicia,
If you’re into different uses for apples, I bet you’d love this!
Veggie Girl,
Stellar is a great way to describe this 🙂
Michelle,
You have just made my day! No, my month 😀
Kiersten,
Aw, thanks. (But then again, it wasn’t my idea originally!) 😉
Johanna,
I do remember reading about your apple soup–another one for me to try. And I have the same experience with blogs as well (and clearly, my recipe folders need immediate organizing!)
Hannah,
I should warn you that it’s NOT a dessert soup–not too sweet at all! Yet delicious all the same. 🙂
Andrea,
I stand by my enthusiasm 😉 Really, I shouldn’t have waited the 20 years, either!
Jes,
I wouldn’t have thought about it either, but it seems to work! Let me know how it goes over. 🙂
Oh wow, this sounds delicious!
WOW! This is AWESOME! I love your blog so much because your recipes combine ingredients and flavors that I never would have thought of on my own. You totally inspire me! This soup would be PERFECT for a cozy winter night, it looks complex, luscious and just divine. Thank you!!!
Oh, Ricki. I have a feeling that this — minus the onion — is soon to be a winter staple. Thank you!
This is totally a “let’s wow the guests” recipe. I love showing people that food doesn’t have to be predictable!
I also love your enthusiasm for this recipe. I have a couple of things that I’ve made that bestow me with similar excitement. They make me want to chase strangers around with a spoonful shouting, “HERE! TRY THIS THING I MADE! IT’S AWESOME! SERIOUSLY! PLEASE!” Because, you know, it’s just nice to impress people.
I can’t imagine what this soup tastes like but with your enthusiasm for it, I can’t wait to try it!
I’m having trouble wrapping my taste buds around the idea of apple in soup, but if you say it tastes good, well, I have to believe you!
And to think, I was just wondering what I should do with the leftover coconut milk I have from the chili I made this weekend!
This soup sounds AWESOME! To me, apples in soup sounds deliciouS along with the other ingredients!
I use SweetLeaf stevia–what brand do you use?
THANK YOU FOR THIS RECIPE!!!!!!!!!!!!!!!!!!
Great looking soup! All too often I do that same thing and lose the recipe I have turning around in my mind. Drives me crazy.
You never cease to tantalize me with such interesting concoctions 🙂 i did try your red pepper apple dip, hopefully i’ll get around to posting it soon!
This soup sounds like something really special! I would never have thought of apples in soup. Great recipe.
You made it clear that this soup recipe has to go in the “must try soon” folder! It really sounds delicious!
Everyone knows that if you are featured on youtube you’re a souper star! 😀
Phew! Nice save! When you said that the soup recipe was gone I heard a “dun dun dunnnn” in my head! What a nice soupy reunion!
How nice of Ms. Perfect Butt to let you copy the recipe, too. I’m assuming she had a perfect butt! 😛
Melisser,
Thanks so much!
Voracious Vegan,
I love your description–“complex” it is! Yet still very appealing (unlike “complex” men, for instance) 😉
Gena,
Yay! But really, the onion is very, very subtle–once it’s caramelized, it’s quite sweet and adds a lovely flavor.
Alex,
I’m going to try that at the next dinner party I host 😉
Diann,
Well, I know that *I* love it, anyway! Of course I can’t speak for everyone. . . (hmm, maybe I got a little TOO enthusiastic–??)
Alisa,
I know it’s a bit unusual, but it was so good, the memory stayed with me for 20 years. . . go out on a limb!! 😉
katherine,
I guess now you know! Let me know what you think if you do give it a try. 🙂
yoda,
Thanks so much! (Love to see equal enthusiasm to my own!). I use NOW stevia–it’s a liquid. I’ve never tried any other brand, though I’ve heard that some of the powders can leave a bitter aftertaste.
Lisa,
I know what you mean. . . this is by no means the first time this has happened to me!
Shannon,
Glad to hear it! (hope you liked it!). I wish I could take credit for this soup, but really I owe it all to my former office mate! 😉
Mihl,
Thanks so much! It’s great for a special meal, yes (though we just had it as a regular dinner one night).
Josiane,
Hmmm, now I think maybe I was a bit TOO excited about this soup? But really, I do love it. 🙂
River,
Yes, a perfect butt. And a perfect everything else, too–at six feet tall, with gorgeous bone structure and ash blonde hair, she really was quite stunning. Sorta like this soup. 😉
This is a great seasonal recipe. I love the “real food” comment from HH. I’d like to make this for my family when I go home.
What ever happened to Ms. Mate?
Hi Ricki,
People have been making lots of “raised eyebrow” comments (love the person who mentioned raising ‘one eyebrow’-very witty: maybe we could come up with a unique new ratings system -similar to Isa M’s soybean ratings on her site- like “one eyebrow’ for something fairly unusual,’two eyebrows’ for a recipe from the ‘creatively wierd’ category, and… uh…maybe one ‘BIG HAIRY EYEBROW’ for something in the “but THAT TRICK NEVER WORKS!” column..On second thought, maybe its a little too graphic. Kinda sounds like I tried this soup minus the apples, huh? But anyway, I will definitely try this unusual but interesting combination- glad to have one more fantastic edition to my ‘soup pantry’collection: YAAAYY, Ricki!
P.S. Thanks for the ACS-friendly -and RECOVERING PERSON-friendly also- substitution as I have a few friends in that 2nd one who’d greatly appreciate the absence of wine…Would it be okay to switch up the cranberry juice with Tart Cherry Juice? which I am really into right now- or not..
Thanks as ever for your wonderful, warm weblog.(couldn’t find a “w” word for delicious..how lazy!!)
love,
Nina
Still Life,
Ms Mate moved across the country to BC, and we recently got back in touch. She and her hubby had a baby (a while back, now) and they are still as cool and bohemian as ever–she’s a singer part-time in addition to her regular work! And of course, she’s still beautiful.
Nina,
Thanks so much for your warm and wonderful comment–much appreciated! 😀 I’m glad you’re willing to give this a try–and so glad it can accommodate your friends as well. I’m sure the cherry juice would be perfect as well–I might have used that if I’d had any in the house.
Haha that’s hilarious that your husband said “it tastes like real food!” Reading the title of the soup didn’t convince me I should try it but your post about it definitely did!
Oh and also, I would’ve been totally devastated to find out that after all those years of thinking about it, the recipe was gone. I’m so happy you were able to recreate it!
The apple and red wine soup sounds delish! I think that I will try it to serve it on
Thanksgiving (American-style)!
Hey when did you publish two MORE cook books?????
But how is the soup yeast free?
I’m not sure I understand the question, Jamie–there’s no yeast in this soup. It’s also candida diet-friendly if made with the modifications listed. 🙂