Foamy Red Wine Soup with Apple and Cinnamon Rolls
A festive foamy red wine soup with apple and celeriac, served with baked puff-pastry apple and cinnamon rolls. Makes 10 portions.
Ingredients
| 250 g | QimiQ Sauce Base (for the rolls) | |
| 200 g | Apple(s), grated | |
| 4 tbsp | 60 ml | Hazelnuts, grated |
| 2 | Egg(s) | |
| 2 small pinch | Cinnamon | |
| 2 package | Puff pastry | |
| — | Egg(s), to brush | |
| 20 | Walnuts | |
| 500 g | QimiQ Sauce Base (for the soup) | |
| 200 g | Butter | |
| 2 | Onion(s), finely sliced | |
| 400 g | Apple(s), peeled, cut into pieces | |
| 120 g | Celeriac, peeled, cut into pieces | |
| 1 tsp | 5 ml | Sugar |
| 500 ml | Red wine | |
| 500 ml | Vegetable stock | |
| 1 small pinch | Ginger powder | |
| 1 small pinch | Cinnamon | |
| 1 small pinch | Cloves | |
| 2 pinch | Marjoram, dried | |
| — | Salt and pepper |
Instructions
- For the apple and cinnamon rolls: mix the QimiQ Sauce Base with the grated apple, hazelnuts, egg and cinnamon well. Spread the mixture onto the puff pastry, roll and cut into rolls.
- Brush the rolls with the egg and place a walnut on top of each one. Bake in a preheated oven at 200 °C (convection oven) for approx. 10-15 minutes.
- For the foamy red wine soup: sauté the onion, apple and celeriac in butter. Add the sugar and caramelize. Douse with the red wine and allow to reduce. Add the vegetable stock and allow to simmer (covered) for approx. 20 minutes.
- Add the QimiQ Sauce Base and spices and season to taste with salt and pepper. Blend smooth using an immersion blender.
- Serve the soup with the apple and cinnamon rolls.