Apfelbrotsuppe (Apple and Pumpernickel Soup) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Adapted from Pan American's Complete Round the World Cookbook. Ingredients:
8 large apples, peeled, cored and sliced |
2 quarts water |
6 slices pumpernickel bread, soaked in water and squeezed dry |
3 tablespoons sugar |
1/4 cup currants (seedless raisins may be used) |
1/8 teaspoon cinnamon |
3 tablespoons lemon juice |
1 tablespoon grated lemon rind |
Directions:
1. Combine apples and water in a saucepan.
2. Add bread and cook over medium heat for 20 minutes, or until apples are very soft.
3. Force the apple mixture through a sieve, or puree in a food processor.
4. Return mixture to pan and reheat.
5. Add sugar, currants and cinnamon.
6. Cook over medium heat for 10 minutes.
7. Add lemon juice and rind.
8. Cook 5 minutes more.
9. Serve very hot.
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