Gluten and lactose free apple soup with meringue

Gluten and lactose free apple soup with meringue

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Fruit soup. In Hungary, soup is made from almost any fruit. May it be hot or cold. In Belgium, when guests came to visit us, they looked at us in amazement: “What is this before the main course”? “Soup,” we said. They had never had anything like it before. It was the same with our daughters’ husbands, because they are both Belgian. Now they have come to accept, moreover, love it. Sometimes they even ask our daughters to cook them fruit soup. To my family’s delight, I made it yesterday, this time with apples. It’s delicious, made cold in summer and warm in winter. Try it. 😊

Ingredients for 3 people:

One large sweet apple per person
1 teaspoon ground cinnamon
1 teaspoon cloves
1 liter of lactose-free milk
1 packet gluten and lactose free pudding powder
2 packets vanilla sugar
2 tablespoons of granulated sugar

For serving:
2 egg whites
2 tablespoons of granulated sugar

Preparation

I peeled, cored and cut the apples into roughly equal pieces. I added just enough water to cover them. I added the cinnamon and cloves and cooked until almost done.

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I have this pudding powder at home, which is gluten and lactose free. It takes 700 ml of milk to make a pudding. I only need it for thickening, so 1 liter of milk and the water added to the apples is enough.

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I mixed the pudding powder with the two sugars and enough milk (about 2 dl) to make a lump-free mixture.

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Apples are good when you stick a fork in them and feel that the core is still firm. You continue to cook them after adding the milk, so if you cook them in the water completely already, the apples will end up overcooked.
To mix the pudding and the apples together, you need to warm up the pudding mix with the hot water of the apple soup, otherwise the final result is going to be full with small lumps. I scooped some liquid from the boiling apples into the pudding mixture with a spoon. I kept adding the now apple-flavoured water until the pudding mix became hot.  I did it quickly while stirring it. I stirred it thoroughly and then poured it into the apples. I added the rest of the milk.

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Do the above in quick, firm strokes, stirring constantly after the milk has been poured in. Reduce the heat to a simmer, stirring constantly, as the sugar and milk can burn to the bottom of the pan.

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I whipped the egg whites into a stiff froth, added the granulated sugar and microwaved the mixture into meringues. I’ll show you how to make this in another post.

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Served hot or cold, with meringues. Try it, it’s delicious, even as a dessert. The cloves should be removed before serving.

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Enjoy!