Will this recipe from 66 Square Feet, A Delicious Life: One Woman, One Terrace, 92 Recipes (Stewart, Tabori and Chang, Fall 2013) by Marie Viljoen make you sing?
Even though Marie puts in in her April thoughts from her Brooklyn terrace.
Apple and Rhine Riesling Soup
It is too early for strawberries. Even local rhubarb has not made an appearance. Farmers still need to sell those apples. This clear sweet soup is an unusual way to enjoy them. It was inspired by an extraordinary ice cider vinegar made by Fabrice Lafon in Quebec, from apples that had frozen on the tree (see Note). It is expensive and rich and is to be eaten slowly by the teaspoonful.
The resulting soup is surprising, delicate and light, and entirely seasonal.
Although we love this as an unorthodox cold starter, like the fruit soups of Eastern Europe, it can also be a dessert. Just decrease the acid component.
Note: This vinegar is not widely available, so a good apple cider vinegar can be substituted, with the addition of ½ teaspoon brown sugar per tablespoon.
1 bottle dry riesling
1 vanilla bean, slit down its length
1 sweet and fragrant apple, cored, peeled, thinly sliced, and tossed with fresh lemon juice
6 tablespoons (85 g) brown sugar
2 tablespoons ice cider vinegar (see Note)
Bring the wine, 2 cups (480 ml) of water, and the vanilla bean to a simmer and cook to reduce by one quarter. Scrape the vanilla seeds from the softened pod and whisk them into the liquid to break up any clumps. Add the apple and sugar, stirring to dissolve the sugar. Simmer until the apple is tender. Add the vinegar. Taste. The result should be lightly sweet and fragrant with a tart balance. If necessary, add a little more sugar. Ladle the hot soup into warmed shallow bowls with a few apple slices in each.
(* Recipe from '66 Square Feet' by Marie Viljoen-Stewart, Tanbori and Chang, Fall 2013, all rights reserved)