Free Sample on orders over $35

Free shipping on orders over $75

FREE SHIPPING on all orders for World Spice+ members!
Small Batch, Grand Flavor • Est. 1995

Cold Ayam Apple Soup

Cold Ayam Apple Soup
One of the advantages of this soup is the fact that you can make it ahead of time and it’s ready to eat whenever you are. Or wherever you are, seeing as this is a quintessential British picnic dish meant to be served cold. The Indonesian Ayam gives it a gentle curry-like flavor, but without too much heat. As for the apples, I like to use both Granny Smith for their tartness and a second variety that brings more sweetness to the dish, but feel free to use all sweet apples or your favorite varieties.

As always, feel free to play around with the ingredients! You can substitute vegetable broth for the chicken, or choose between the cream or the yogurt for the finish. If you use the yogurt, which will add more tang, then go lighter on the lemon juice.

Ingredients

  • 2 tablespoons butter, unsalted
  • 1 onion, peeled and chopped
  • 1 tablespoon + 1 teaspoon Indonesian Ayam, ground
  • 4 cups chicken broth
  • 2 medium Granny Smith apples (peeled, cored and chopped medium)
  • 3 medium Gala, Honeycrisp or other sweet apples (peeled, cored and chopped medium)
  • 1 teaspoon Fleur de Sel 
  • 1/2 lemon, juiced
  • 2 cups heavy cream (or yogurt)
  • 4 sprigs fresh mint
  • Pinch Marash Chile Flakes 

Directions

Melt the butter in a 6-8 quart stock pot over medium low heat. Add onion and fry till softened and lightly colored, about 8 minutes. Add Indonesian Ayam and salt and cook for another minute, stirring frequently.

Add chicken broth and bring to a boil. Add apples, then return to a simmer and cook, partially covered, for 45 minutes, stirring occasionally, or till apples are completely softened.

Working in batches, ladle mixture into a blender or food processor and blend till smooth. Chill thoroughly.

Before serving, whisk in lemon juice and cream or yogurt. Top with a pinch of Marash Chile and a little finely chopped mint.

Notes:

Adapted from The Guardian and Saveur

Tags: Apples Curry Fleur de Sel Indonesian Ayam Marash Chile Side Dish Soup Summer
Previous Post Next Post

Related Posts

Kharcho Chicken and Rice Soup

Kharcho Chicken and Rice Soup

10 min

This soup comes together quickly with the help of rotisserie chicken and leftover rice. The star of this soup is the Georgian Kharcho spice blend, which brings a deep, aromatic warmth to the dish. The earthy fenugreek adds a subtle bitterness that balances perfectly with the smoky paprika and the citrusy, slightly sweet notes of coriander. These spices, traditionally used in Georgian cuisine, meld beautifully with the tender chicken and hearty rice, creating a rich, satisfying soup that’s full of bold, comforting flavors. 

Learn more
Kharcho Kidney Beans

Kharcho Kidney Beans

10 min

Inspired by the Georgian dish lobio, these beans deliver bold flavors with the warmth of our Kharcho spice blend and the crunch of walnuts. While they’re a perfect filling for khachapuri, they're equally delicious served on their own with flatbread for a hearty, vegan meal. Mashed to a chunky texture, the beans are infused with the rich flavors of paprika, garlic, and Kharcho, creating a comforting and flavorful dish that's easy to prepare and full of authentic Georgian taste.

Learn more
Tunisian Tuna Salad with Tabil Spice

Tunisian Tuna Salad with Tabil Spice

20 min

This salad is a colorful celebration of flavors! The Tabil spice brings a vibrant, earthy note that complements the albacore tuna and crisp veggies. With the bright zing of lemon juice and the rich depth of olive oil, each bite is a fresh, zesty taste explosion.

Learn more