Apple and Coconut Soup
This fragrant soup is adapted from a recipe in “Nicole Routhier’s Fruit Cookbook” (Workman, 1996). It can be chilled and served as a refreshing first course.
Slice apples and toss with lime juice to prevent browning.
Melt butter in large soup pot, add onions and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes.
Stir in apples and lime leaves (or half of lime zest). Cover and cook, stirring occasionally, until fruit has softened, about 5 minutes.
Add broth, coconut milk and water. Reduce heat to low and simmer, partially covered, until apples are completely mushy and broth is infused with lime flavor, about 10 minutes. Remove lime leaves and reserve.
Puree soup in blender or food processor until smooth. If needed, return soup to pot and reheat. Season to taste with sugar, salt and pepper. Garnish with lime leaves or remaining lime zest.
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