Cold Apple Soup

Recipe from

Oxmoor House


8 medium apples
2 cups apple juice
1/4 cup lemon juice
2 tablespoons sugar
1 (3-inch) stick cinnamon
2 cups orange juice
2 cups half-and-half


Peel, core, and quarter 5 apples. Place in a 3-quart saucepan. Add apple juice, lemon juice, sugar, and cinnamon. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Cover and refrigerate overnight. Remove and discard cinnamon.

Stir in orange juice and half-and-half. Pour one-third of mixture into container of an electric blender; process until smooth. Pour into a large serving bowl. Repeat with remaining mixture. Cover; chill thoroughly.

Shred remaining apples; stir into soup. Serve in chilled dessert bowls.