Apple-Ginger Soup with Cinnamon Foam and Hazelnut Pastries

01. January 2014

Colori Cookware: Ingredients for approx. 1.5 litres

Preparation time: 35 minutes
Cooking time: 60 minutes including hazelnut pastries


  • 40 g butter
  • 30 g onion, peeled
  • 25 g ginger, peeled
  • 400 g Golden Delicious apples, peeled and cored
  • 20 g plain white flour
  • 1 l chicken stock
  • 20 cl sweet apple juice
  • 10 cl coconut milk, unsweetened
  • 25 cl whipping cream
  • Freshly ground salt & white pepper, cayenne pepper
  • A little lemon juice to taste

Ingredients / Cinnamon foam

  • 20 cl milk
  • 2 pinches of cinnamon powder

Preparatory work

  • Chop onion finely
  • Slice ginger finely
  • Dice apple into cubes measuring approx. 5 mm
  • Whip whipping cream stiffly and place in refrigerator
  • Heat milk with cinnamon powder and season with freshly ground salt & pepper, and then place on one side. (Only warm the milk, do not bring to the boil)


Melt the butter in the pan, add onion and ginger and sweat on low heat for approx. 1 minute without colouring. Dust with plain white flour, de-glaze with cold chicken stock, coconut milk and apple juice, bring to the boil whilst stirring, and allow to simmer lightly for approx. 30 minutes.

Then purée the soup in the liquidizer or with a hand-held blender and pass through a sieve. Season the soup to taste with freshly ground salt & pepper, lemon juice and cayenne pepper.

Shortly before serving stir in the whipping cream and pour into soup bowls. Warm up the cinnamon milk (do not boil) and foam up with small hand-held blender/milk foamer. Divide the cinnamon foam between the soups and serve immediately with the lukewarm nut pastries.

Preparation / Hazelnut pastries

Per person cut out 2 puff pastry strips measuring 12 x 1 cm, spread one side with egg yolk and sprinkle it with ground hazelnuts.

Shape puff pastry sticks with both hands and bake until golden-brown in a pre-heated oven at 180°C.

The nut pastries can easily be prepared in advance and reheated in the oven shortly before serving.


Increase the quantity of powdered cinnamon according to taste. Decorate the cinnamon foam shortly before serving with a little powdered cinnamon. The powdered cinnamon can be replaced by Christmas biscuit spice.

Rudolf Lehmann

Apple-Ginger Soup with Cinnamon Foam and Hazelnut Pastries

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