How to make it

  • Peel, core and fine dice the granny apples. Peel, core and fine dice the red delicious apples. Place the apples into small bowls of lemon water.
  • Slice the cabbage thin and place into a bowl of water. Fine dice the white part of the leeks. Wash the leeks and place into a bowl of water.
  • Drain the granny smith apples, green cabbage and leeks.
  • In a soup pot melt the butter. Add the leeks, bay leaves, cinnamon stick and cabbage. Saute cabbage and leeks until they are tender about 4-5 minutes. Add the diced granny smith apples and saute 3-4 minutes.
  • Add the VSOP Cognac to the soup. Reduce the cognac by half and grate the fresh ginger into the soup.
  • Add the Apple Wine, vegetable stock and raw sugar to the soup. Bring the soup to a full boil. Reduce the soup to a slow simmer for 25 minutes uncovered.
  • Remove the soup from the stove. Discard the bay leaves and the cinnamon stick.
  • Wisk ground ground cinnamon into the soup.
  • Season with ground cinnamon to your taste.
  • Garnish the soup with fine diced Red Delicious.
  • Chef's Note: this soup can be served hot or chilled.
  • You can use any Apple Wine for the soup.

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