A delicious dessert soup, Hungarian Apple Soup can be served hot or chilled. If you want a richer dessert, float a little whipped cream on top of the soup just before serving.
4 very large cooking apples, peeled, cored and sliced
3 tablespoons soft brown sugar
1 teaspoon grated lemon rind
½ teaspoon ground allspice or mixed spice
1 pint dry cider
1 tablespoon arrowroot dissolved in
2 tablespoons water
Place the apples, sugar, lemon rind, allspice or mixed spice and cloves in a medium-sized saucepan. Pour in 5 fluid ounces of the cider.
Set the pan over moderate heat and bring the mixture to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer, stirring occasionally, for 10 to 15 minutes, or until the apples are beginning to pulp.
Remove the pan from the heat. Pour the apple mixture through a fine nylon strainer held over a medium-sized sauce-pan.
Using the back of a wooden spoon, rub the apple mixture through the strainer until only a dry pulp is left. Discard the pulp and cloves.
Stir the dissolved arrowroot and the remaining cider into the apple mixture.
Set the pan over moderate heat. Bring the soup to the boil, stirring constantly.
Remove the pan from the heat. Taste the soup and add a little more sugar if necessary, stirring well to dissolve it. Pour the soup into a warmed soup tureen and serve immediately, or chill in the refrigerator for 1 hour and serve.