Cucumber-Apple Fresca


3 granny smith apples -- peeled, cored, and chopped
1/2 onion -- chopped
1/2 green pepper -- chopped
3 tablespoons frozen concentrated white grape juice
2 cups buttermilk
2 cups milk
2 cucumbers -- peeled, seeded, and finely diced
2 tablespoons parsley -- minced finely
salt and white pepper to taste
green onions -- finely sliced on the diagonal


  1. Combine the onions, apples and peppers in a blender, blend while pouring in the concentrate from the grape juice, then little bits of the milk until blended.
  2. Pour in the rest of the milk and buttermilk and blend well. Pour mixture into a container and stir in the diced cucumbers, minced parsley and salt and pepper to taste. Let chill in the refrigerator.
  3. When ready to serve, ladle into bowls and top each with some sliced green onions.

Apple And Chestnut Soup with Spiced Cream



1/2 cup Heavy Cream
1 teaspoon Ground Cinnamon
1/8 teaspoon Ground Allspice
1/8 teaspoon Ground Ginger
1/4 teaspoon Sugar
1/8 teaspoon Salt


4 tablespoons Unsalted Butter
1 medium Onion, Diced
1 Stalk Celery, Diced
1 Granny Smith Apple, Peeled, Cored, and Chopped
1 (14.8) oz Jar Prepared French Chestnuts
4 cups Chicken Stock, Unsalted
2 tablespoons Marsala Wine
1/2 cup Heavy Cream
Salt & Pepper To Taste


  1. Cream: In a small bowl, combine the cream, cinnamon, allspice, ginger, sugar, and salt and stir until the sugar has dissolved. Refrigerate for 1 hour.
  2. Soup: In a large saucepan over medium heat, melt the butter. Add the apples, onion, and celery and cook until tender and translucent, 3 to 5 minutes. Add the chestnuts and stock, increase the heat to high and bring to a boil. Reduce the heat to low and simmer until the chestnuts are very soft, about 20 minutes.
  3. Process the soup with a stick blender until very smooth. Alternatively, with a slotted spoon, remove the apples, onions, celery, and chestnuts (reserving the cooking liquor) from the saucepan. Put solids into a blender and puree (in batches, if necessary) until very smooth. Return puree to the saucepan. Add the Marsala and cream, season with salt and pepper and stir to combine. Set the pan over medium heat and gently reheat the soup. Whisk the spiced cream until lightly foamy. Ladle the soup into individual bowls and garnish with the spiced cream.

Pumpkin Apple Soup


8 small pumpkins (1 for each serving)
28 ounces can solid pack pumpkin (not pumpkin pie filling)
28 ounces can chicken broth or water (fill the empty pumpkin can)
1 cup applesauce
1/4 cup honey or maple syrup
salt and pepper to taste
1 cup cream or as desired
cinnamon, to taste

Optional Garnish:

chopped parsley
crushed sugared nuts


  1. Wash pumpkins to remove any excess dirt. Cut off top and reserve. Scoop out seeds and excess strings. One may use the pumpkins as is for the container to hold the soup/potatoes etc. or one may bake the pumpkin if desired.
  2. If baking: rub the pumpkin with a bit of oil. Bake 325F about 25 minutes for the mini pumpkins ( 6 to 8 oz size ) which may hold things such as mashed potatoes, squash, turnips etc. etc. ) and a longer time for the larger pumpkins. The main thing is that the pumpkin still should be firm tender (easily pierced through with a wooden toothpick but and not mushy so it won't collapse).
  3. For the soup: combine the pumpkin, water or broth, applesauce and heat through. Add the sweetener and salt and pepper to taste. Stir in the cream just before serving. Ladle soup into the pumpkin bowls. Garnish as desired.
  4. The pumpkin size I hollowed out holds 2 cups soup each . One may use any size for larger or smaller portions.

Cheese & Apple Soup


1/3 c Margarine or Butter
1/3 c Flour
1/2 ts Salt
2 1/2 c Milk
4 c Gouda cheese, Shredded
1 c Apple juice


  1. Melt margarine or butter in a saucepan over low heat. Blend in flour and salt. Gradually add milk, stirring constantly, until thickened. Add cheese, stirring until melted. Lastly add juice; heat thoroughly, stirring occasionally.

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