September 27, 2004
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Apple Soup with Cinnamon Cream. Apple juice? Apple sauce? How about something in between? A dollop of slightly cinnamoned cream in the middle makes it complete. The soup is velvety smooth and still has a heartiness about it. The liquid coats and calms your mouth, especially if you’ve just had the gorgonzola explosion. The color is a deeper version of the color of the walls at Lampreia—muted rose. You may have thought that the apples had already given everything they were capable of for this meal, but this dish comes along to remind you that there’s more flavor to be had. And more unique flavor at that.
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