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Apple Soup
from the kitchen of Sharmagne Leland-St. John


1 large Spanish onion
1 tablespoon olive oil
1 red apple
1 tart green apple
Butternut squash
water
vegetable base
white miso
cardamom to taste
3 whole cinnamon sticks
1 quart apple juice
1 cup heavy cream
sea salt
white pepper

Steam the squash until it is al dente.  Scoop out the pulp and dice into small cubes.  Dice the onions and saute them until they are transparent. Slice the apples.  Put the apples, squash, onions and cinnamon into a soup kettle.  Dissolve the miso in a bit of warm water to make a paste.  Cover the fruit and vegetables with apple juice. Season with the cardamom. Bring to a boil then reduce to a simmer.  Stir in the miso paste and the vegetable base. Cover and simmer for about 20 minutes. 

Season to taste with the salt and pepper.  Remove from heat and stir in the cream.  Serve hot.

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