South Tyrolean Apple Soupby Nadine Dirksen - Thursday, September 3, 2015
Don’t you love South Tyrol and its unique mix of Italian and Austrian culture, languages, tradition and cuisine? On top of its cultural fascination, to me South Tyrol is the embodiment of sophisticated Alpine food and drink, which manages to embrace both the hearty and simple fare of the region as well as the high-class Michelin-star cuisine found in abundance.
Since the month of August is starting to have shorter days with the lights attaining its golden tinge, apple harvest begins in South Tyrol, giving opportunities to try out to eat apples in a different fashion than delicious Apfelstrudels and other sweet pastries.
I’m happy to share the South Tyrolean Apple Soup recipe with you! If you’ve developed an appetite for more South Tyrolean cuisine, you may want to check out our Bicycling Venice and the Dolomites trip.
1 apple (Golden Delicious)
The white part of half a leek
1 onion (European onions are on the smaller side, so try to pick out a small one.)
20 g (about 1.5 tbsp) butter
½ table spoon of flour
60 ml (1/4 cup) of white wine
600 ml (a little over two cups) of vegetable broth
100 ml (3.5 oz) milk
100 ml (3.5 oz) cream
Salt, pepper, ginger, some lemon peel
2 table spoons Crème fraiche
Peel the apple, remove its core and cut it into small cubes. Clean the leek and chop it finely. Peel the onions and chop them. Use the butter to stew the onion and leek pieces until translucent. Add the apple cubes and flour. Deglaze with the white wine. Add broth, milk and cream and bring to a boil. Then add spices and cook for about 20 minutes. Puree the soup, stir in the crème frâiche and, for serving, decorate with apple slices, chili flakes and lemon balm, if desired.
Original German language recipe can be found here.