First, I added 3 peeled, hopped pink lady apples along with the potatoes and ginger in step 1. The sweetness really balances out the ginger and it's delicious.
Second, I seasoned it while it was boiling with fresh ground black pepper and a pinch of sea salt.
Third, I used a pint of heavy whipping cream instead of milk in step 2. This gave it the "heft" of a hearty adult soup rather than the runniness of baby food.
Also, be sure not to overblend it with the blender or food processor. I left some chunks in mine and it eats way heartier than a soupy soup. In step 1 you might have to boil it uncovered for longer than 30 minutes in order for the liquid to boil off and to let the potatoes and apples really absorb the flavors. I let mine boil for about 90 minutes, until the liquid covered only about half of the potatoes. Then I put it in the blender.
Just some thoughts on how to improve the recipe, because I really like it!
I would give my version a 4.5, but half stars aren't allowed. Also, next time I make this I might use more apples, or maybe mix in some apple cider during the boiling process.
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First, I added 3 peeled, hopped pink lady apples along with the potatoes and ginger in step 1....