Chilled Apple and Carrot Soup

(from staceydan’s recipe box)

A sachet is a chesecloth bundle filled with aromatic ingredients used to flavor stocks, sauces and other liquids. The advantage of using a sachet is that it will allow the ingredients to infuse the hot liquid without small bits of unwanted material being left behind for you to fish out later. Examples of sachet ingredients are peppercorns and bay leafs, fresh herbs and garlic, etc.
To make a sachet simply cut a small square of cheese cloth , place the ingredients in the center and a bundle the edges together like a coin purse. Tie with a long piece of Butcher’s twine. Tie one end of the twine to the handle of the pot so the sachet can be easily retrieved when needed.

Source: Celebrity Cruises

Serves 6 people

Categories: Soups

Ingredients

1 small stick cinnamon
1 clove
1 sprig fresh thyme
5 apples, peeled cored and cubed
3 large carrots, peeled and cubed
1 tsp (5g) ground nutmeg
1/2 tsp (2.5g) lemon zest
Juice of half lemon
2 cups (480ml) apple juice
1/2 cup (115g) apple sauce
1/4 cup (60ml) Champagne or sparkling wine
Garnish
2 TBSP (30g) coarse white sugar
1 tsp (5g) ground cinnamon
1/3 cup (85g) sour cream
1 small carrot, peeled and julienned
Chervil sprigs

Directions

Wrap cinnamon, clove and thyme in a cheesecloth sachet.
In a saucepan over medium heat, combine all ingredients except apple sauce and Champagne and simmer for 20 minutes or until both carrots and apples are soft to the touch.
Discard spice sachet and transfer mixture into a food processor. Blend until smooth. Add apple sauce and mix well.
Refrigerate in a glass or stainless steel bowl for 4 hours.
Finish the soup by incorporating Champagne.
In a small glass or stainless steel bowl, mix sugar and cinnamon together.
Ladle soup into chilled bowls. Garnish with a dollop of sour cream sprinkled with cinnamon sugar and finish with julienned carrot and chervil.

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