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Chilled Gravenstein Apple and Carrot Soup with Pickled Apples and Crème Fraiche
Daniel Kedan of Peter Lowell's Restaurant
Serves 6

6                   Gravenstein apples, peeled and diced
1½ lbs            carrots, peeled and diced
1 small           onion, diced
1 Tbsp            fresh ginger
½ cup            honey
1 Tbsp             Kosher salt
1 tsp              black pepper
3 Tbsp            lemon juice
2                   lemons
2 Tbsp            olive oil
4 cups            vegetable stock

Peel and cut the apples and hold them in water with the 2 lemons.  In a pot put the olive oil, onion, and carrots, and cook on medium heat.  Sprinkle with salt.  When the vegetables start to release their water add the apples and ginger.  Season with salt and pepper. 

Cook until the vegetables are tender and then add the vegetable stock, honey, and lemon juice.  Bring up to a boil, and then turn the heat down and simmer for 10 minutes.  Drain the vegetables, reserving the liquid.  Put the vegetables in the blender and add 1 cup of liquid.  If it is too thick add a little of the reserved liquid.

Pickled Apples - 8 Servings
2                   Gravenstein apples, peeled and diced
1 cup             apple cider vinegar
½ cup            sugar
½ cup            water

Combine the water, sugar, and vinegar, and bring to a boil.  Pour this liquid over the diced apples and let them sit at room temperature for 30 minutes, then chill.

Crème Fraiche - Yields 1 cup
1 cup             Heavy Cream
½ cup            Buttermilk
Combine the Buttermilk and the cream and cover it.  Let it sit, covered, at room temperature for 2 days and then chill it.

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