Apple puree and soup

We will have a lot of apples.

I guess I have note that earlier already.

But we will.

Although they seems to be small.

I can bet, I am sick of them before I have got rid of them all...

So, after today's great start with breaking perfume

on to bathroom floor,

I started first round with apple puree.

After peeling and cutting almost 10 liters of apples

into steaming pot,

I let them steam soft about ½ hour.

Just some water in downer pot,

and apples in upper one.

After they were soft,

I put them through strainer:

Just to make sure,

there won't be any clumps.

Metallic would be better,

but I have only small one.

In no time I had soft puree,

without any sugar,

so they are going into freezer.

Just few small doses,

I use sugarless apple puree 

practically only in base of sauces.

Cooking puree like this

leaves under the pot light apple juice

- and often some puree, too:

So I used it as base of apple soup.

I had about 1 liter of liquid,

and added in there 1 ts cinnamon and 2 dl sugar.

Then I cut apples in pieces:

I peeled some,

some I left with shells.

Then pieces in to the pot and short boiling

- and when it has boiled few minutes

I added 2 tbs potato flour

(mixed in a bit of water).

Then just let it boil until "one bubble".

Making berry and fruit soups is a thing,

I like in kitchen

- because they are so easy and quick.

This apple soup is eaten with vanilla mousse:

Yam!