Croatian Apple Soup – Corba Od Jabuka

Rinse apples, cut into eighths, removing the core, put in a saucepan with lemon peel, cloves and cinnamon and pour a little water. Bring the apples to a boil and cook at low temperature, strain through a hair sieve. Heat the butter in a frying pan, add the sugar and caramelize until golden, stir in the flour, pour on a little water, season lightly with salt and stir until smooth, then mix with the applesauce and pour on enough wine (or wine-water mixture) to make a creamy soup. Let it boil again briefly, divide the soup evenly among preheated plates. For the garnish, dice white bread, toast it in hot butter until golden and sprinkle it on the soup.

Cuisine of the countries of Europe. Heyne, 1984

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