Apple Soup
Soup of apples, icing sugar, raisins, water, white wine, lemon juice and zest, served well chilled.
Ingredients:
Procedure:
1. Peel the apples, cut them into quarters, remove the core and put half of them in a pot, cover with water, add a tablespoon of lemon juice, a little grated lemon peel, 130 g of sugar and boil until soft
2. Squeeze the cooked apples and the broth into a large enough bowl, add 125 ml of white wine, stir and refrigerate
3. Cut the remaining apples into thin slices, drizzle with the remaining lemon juice, put in a pot, add raisins, 70 g of sugar and 125 ml of white wine and simmer until tender
4. Let the dried apple slices cool and add to the sliced apples, let the finished soup cool well and then serve.