Mercy

Category5 622 Last Update: Mar 19, 2021 Created: Mar 16, 2021 0 0 0
Mercy
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 1 hour 10mi
  • Calories: -
  • Difficulty: Easy
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This is a Greek cold fruit soup that is so great to dine on the veranda.
under an awning on the seashore at that hottest time when no one dares to show his nose to the beach ... But what about curry, you ask, is it not the most Greek product? The fact is that several thousand Englishmen moved to Greece at the beginning of the 20th century to a more or less permanent place of residence - and this was quite enough for such a delicious seasoning to be mastered by the locals.

Ingredients

Directions

  1. Cut the onion into small cubes. Peel and core the apples, cut into large cubes. In a large saucepan with a thick bottom, heat the oil, add the onion, fry over low heat, stirring occasionally and do not let the onion change color, 10 minutes.
  2. Add apples, curry and salt and cook, stirring occasionally, until apples are tender, 10 minutes. Pour in warm broth, bring to a boil and cook over low heat for 40 minutes.
  3. Remove soup from stove and cool, 30 minutes. Add half the crushed zest and lemon juice, salt and pepper, pour the soup into a blender and beat until smooth. Refrigerate for at least 2 hours.
  4. While the soup is cooling, remove the stems from the mint. Chop the leaves very finely together with the remaining zest, mix with yogurt, season with the remaining lemon juice, pepper and salt to taste. Serve the soup in chilled bowls with a spoonful of mint lemon yogurt.

Mercy



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 1 hour 10mi
  • Calories: -
  • Difficulty: Easy

This is a Greek cold fruit soup that is so great to dine on the veranda.
under an awning on the seashore at that hottest time when no one dares to show his nose to the beach ... But what about curry, you ask, is it not the most Greek product? The fact is that several thousand Englishmen moved to Greece at the beginning of the 20th century to a more or less permanent place of residence - and this was quite enough for such a delicious seasoning to be mastered by the locals.

Ingredients

Directions

  1. Cut the onion into small cubes. Peel and core the apples, cut into large cubes. In a large saucepan with a thick bottom, heat the oil, add the onion, fry over low heat, stirring occasionally and do not let the onion change color, 10 minutes.
  2. Add apples, curry and salt and cook, stirring occasionally, until apples are tender, 10 minutes. Pour in warm broth, bring to a boil and cook over low heat for 40 minutes.
  3. Remove soup from stove and cool, 30 minutes. Add half the crushed zest and lemon juice, salt and pepper, pour the soup into a blender and beat until smooth. Refrigerate for at least 2 hours.
  4. While the soup is cooling, remove the stems from the mint. Chop the leaves very finely together with the remaining zest, mix with yogurt, season with the remaining lemon juice, pepper and salt to taste. Serve the soup in chilled bowls with a spoonful of mint lemon yogurt.

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