The Grand Hotel's Chilled Green Apple Soup -

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The Grand Hotel's Chilled Green Apple Soup

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By Linda and Steve Bauer

Posted January 8th, 2008

This article is reprinted with permission from Recipes from Historic America: Cooking & Traveling with America's Finest Hotels, by Linda Bauer, (2006, Bright Sky Press)

Recipes from Historic America: Cooking & Traveling with America's Finest Hotels

Servings:	4
Author Notes:	This recipe originally comes from the Grand Hotel on Mackinac Island, Michigan. This beautiful book is as much about travel as it is food and it will be as at home on your coffee table as it will be in your kitchen. In its pages you’ll visit the USA’s most elegant and distinctive historic hotels and resorts. Vivid full color photos and fascinating histories will make you feel as thought you‘ve been there – even if you haven’t, or bring back old memories if you have. Everyone is sure to find new places they will want to visit. Of course, what would fine travel be without fine food? The chefs and owners of these resorts have shared some of their establishment’s finest dishes, so you’ll always be able to recreate the tastes of your favorite resorts at home.
Ingredients:	10 Granny Smith apples, peeled an cored 1 quart apple juice 1/2 cup Riesling 1 cup sugar 1 cinnamon stick 2 tablespoons chopped fresh ginger 2 whole cloves 1/2 cup honey 2 tablespoons apple Schnapps 1 cup heavy whipping cream
Instructions:	In a large saucepan or soup pot, combine the apples, juice, wine, sugar, cinnamon, ginger and cloves. Simmer until the apples are very soft. Remove from the heat; let infuse for about 1 hour. Discard cinnamon stick and cloves. Pour the apple mixture into a blender. or food processor. Add honey and Schnapps; blend until smooth. Strain soup into a bowl. Lightly whip cream; fold into soup. Adjust seasonings if needed and serve.