Apple Soup with Mint and Almonds

2 pounds Granny Smith apples, peeled, cored, cut in small quarters
1 small shallot clove, chopped fine
4 cups chicken broth
1 teaspoon fresh chives, diced fine
1 teaspoon fresh parsley, chopped fine
1 teaspoon fresh mint, chopped fine
1 c of toasted almonds 

In a medium saucepan, cook the quartered apples and shallot in the chicken broth for 30 minutes on medium heat. Using an electric mixer, blend until smooth.

Just before serving, add the rest of the ingredients. Bring the soup to a boil and serve hot with croutons.

Cook's Note: This is an unusual recipe. The delicious ingredients always surprises guests. The mint and the almonds can be optional but they add a certain flavor to the soup.

Serves: 4
 
Lori Longoria