Apple Soup is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic soup of apples cooked in strong beef stock. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Soup.
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This is a classic recipe for a Victorian version of Apple Soup that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Boil two quarts of shin of beef-stock, which has been thoroughly skimmed; at boiling point add a pound of apples, and stew them gently until they become a soft pulp; strain through a hair sieve, skim, and serve hot
Skim the beef stock, place in a large stockpot and bring to a boil. As soon as the stock is boiling add the apples, reduce to a gently simmer then cover and cook gently for about 45 minutes, or until the apples are completely soft and tender.
Take off the heat and allow to cool slightly then mash and press through a fine-meshed sieve with the back of a spoon. Return to the pan, allow to heat through and serve warm.
