Apple Soup

• 3 small McIntosh apples
• 1 1/2 cups (360g) water
• 1 1/2 cups (360g) apple cider
• Grated zest and juice of 1/4 lemon
• 2/3 cup (130g) sugar
• 1 vanilla bean, split and scraped
• 1 cinnamon stick
• 2 black peppercorns
• 1/2 nutmeg, cracked
• 1 whole clove
• 1 star anise
• (makes about 3 1/2 cups)
• 1/4 cup (60g) rice vinegar or champagne vinegar
• 3 teaspoons powdered gelatin (or 13.5g sheet gelatin; see page 276)
• 1 1/2 cups (360g) apple cider
• Coarse salt
• 1 large sweet potato
• Scant 2/3 cup (80g) all-purpose flour
• 3 tablespoons (37g) sugar
• 1 large egg, beaten
• Creme fraiche
• Apple Tempura (page 261)

1. Core and chop the apples.
2. Put them in a large saucepan with the water, cider, lemon juice, and sugar.
3. Tie the lemon zest, vanilla seeds and pod, cinnamon stick, peppercorns, nutmeg, clove, and star anise in a piece of cheesecloth and add to the pan.
4. Bring to a simmer over medium heat and simmer until the apples break down, about 1 hour.
5. Remove the cheesecloth sachet and strain the soup through a fine strainer, pushing down on the solids.
6. Line a strainer with at least 4 layers of cheesecloth and set over a bowl.
7. Strain the soup again and put in the refrigerator overnight to clarify.
8. Run a 9 x 12-inch rimmed baking sheet under water and shake off the excess.
9. Line the damp pan neatly with plastic wrap.
10. Put the vinegar in a small bowl and sprinkle the gelatin over the surface.
11. Let sit for at least 1 minute.
12. Microwave for 30 seconds or heat gently in a saucepan until melted.
13. Stir the gelatin into the cider.
14. Strain through a fine strainer.
15. Pour into the baking sheet and refrigerate until set, about 4 hours.
16. Heat the oven to 375F or 350F on convection.
17. Tear off a piece of aluminum foil and make a bed of coarse salt in the center.
18. Set the potato on the salt, wrap tightly, and roast until the potato is very soft, about 1 1/2 hours.
19. Unwrap.
20. When the potato is cool enough to handle, peel it and put the flesh through a food mill.
21. Line a strainer with several layers of cheesecloth.
22. Put the potato puree in the strainer, cover with cheesecloth, and set over a bowl.
23. Put a weight on it and let sit for at least 1 hour to get rid of the excess liquid.
24. Taste the puree for salt.
25. Put it in a bowl and make a well in the center.
26. Add the flour, sugar, and 3 tablespoons of the egg.
27. Mix together to make a smooth dough.
28. Transfer to a pastry bag with a 1/2-inch opening (you do not need a tip).
29. Pour the soup into a saucepan and warm it.
30. Cut the gelee into small cubes.
31. Bring a saucepan of water to a boil.
32. Reduce the heat so you have an active simmer.
33. Use one hand to pipe the gnocchi batter and your other hand to cut off 3/4-inch lengths with a pair of scissors or a paring knife into the water.
34. Cook, stirring gently, until the gnocchi rise to the surface.
35. Remove with a slotted spoon and put in small bowls.
36. Ladle the warm soup over the gnocchi and garnish with a spoonful of creme fraiche and a few cubes of the gelee.
37. Serve right away, with the tempura on the side.
38. You could serve the soup with just the gnocchi or just the tempura.

apples, water, apple cider, lemon, sugar, vanilla bean, cinnamon, black peppercorns, nutmeg, clove, anise, rice vinegar, powdered gelatin, apple cider, salt, sweet potato, flour, sugar, egg, apple tempura

Taken from www.epicurious.com/recipes/food/views/apple-soup-376797 (may not work)