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Ingredients
1/2 pound McIntosh or Granny Smith apples, cored
2 tsp margarine
1 cup diced onions
1/2 tsp grated pared gingerroot
1 packet instant chicken broth and
seasoning mix
1 tsp all-purpose flour
1 1/4 cups water
1 tbsp each apple brandy (calvados) and
chopped chives
4 trimmed chives
Method
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Cut 6 thin apple slices and reserve for
garnish; pare and dice remaining apples.
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In small saucepan melt margarine; add
diced apples, onions, and gingerroot and saute, stirring constantly,
over medium-high heat until onions are translucent about 2 minutes.
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Sprinkle broth mix and flour over apple
mixture and stir quickly to combine; cook, stirring constantly, for 1
minute.
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Add water and cook over high heat,
stirring constantly, until mixture comes to a boil.
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Reduce heat to low and stir in brandy;
partially cover and let simmer until flavors blend, 6 to 7 minutes.
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Pour soup into 2 soup bowls; top each
portion with 3 reserved apple slices and 2 chives.
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