Cranberry-Apple Soup
Cranberry Apple Soup
Savor the sweet, tart hint of apple flavor in this velvetysmooth, brilliant red soup. A drizzle of heavy cream and a few Cinnamon-SugarCroutons make it dessert, good warm or chilled. A good make-ahead option for holiday meals, dessert topping ormid-summer chilled soup.
Ingredients
- 1 (12-ounce) package fresh or frozen cranberries
- 3 cups water
- 3 drops clove doTERRA essential oil
- 2 drops cinnamon doTERRA essential oil
- 1 drop lemon doTERRA essential oil
- 1 drop orange doTERRA essential oil
- 3 Golden Delicious apples, peeled and coarsely chopped
- 1 tbsp grated orange rind
- ⅔ cup sugar
- 2 tbsp cornstarch
- 2 tbsp water
- 6 tbsp heavy whipping cream
- Cinnamon-Sugar Croutons
Instructions
- StepStir togethercranberries, 3 cups water in a large saucepan. Bring to a boil; reduce heat andsimmer, uncovered, 5 minutes.
- StepStrain cranberry mixture through a wire-mesh strainer linedwith a coffee filter into a bowl; set aside. Meanwhile, combine apple andessential oils; add water to cover. Bring to a boil; reduce heat, and simmer,uncovered, 20 to 25 minutes or until apple is very soft.
- StepProcess apple, 1/2 cup reserved cranberry liquid, and orangerind in a food processor until smooth. Return apple mixture to saucepan; stirin remaining reserved cranberry liquid and sugar. Cook over medium heat untilsugar dissolves, stirring often.
- StepStir together cornstarch and 2 tablespoons water untilsmooth. Stir cornstarch mixture into soup. Cook 2 minutes or until soup isslightly thickened. Serve warm or chilled.
- StepLadle soup into bowls. Drizzle cream into soup; gently swirlcream with a knife. Top with Cinnamon-Sugar Croutons.
- StepServe warm or chilled
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