Apple Soup With Pound Cake Croutons |
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Prep Time: 40 Minutes Cook Time: 18 Minutes |
Ready In: 58 Minutes Servings: 8 |
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This soup, From Cooking Light 2002, is great warm or cold, as dessert or for brunch. It is especially good in the fall. Ingredients:
10 3/4 ounces reduced-fat pound cake (such as sara lee) |
1 cup apple cider |
1 cup dry white wine |
1/2 cup sugar |
1/2 cup water |
1 dash ground cloves |
1 dash ground allspice |
3 granny smith apples, peeled, cored, and quartered |
3 braeburn apples, peeled, cored, and quartered |
3 inches cinnamon sticks |
1/2 cup half-and-half |
Directions:
1. Preheat oven to 375 degrees F.
2. To prepare croutons, slice cake crossways into 8 (1/2 inch) slices; reserve remaining cake for another use.
3. Cut each slice diagonally into 2 pieces.
4. Place cake pieces on a baking sheet.
5. Bake at 375F for 8 minutes or until lightly browned, turning after 4 minutes.
6. Cool completely on a wire rack.
7. To prepare soup, combine cider and next 8 ingredients (cider through cinnamon) in a large Dutch oven; bring to a boil.
8. Reduce heat to medium-low; simmer, uncovered, 30 minutes or until apples are very tender.
9. Remove cinnamon stick with a slotted spoon, discard.
10. Place half of apple mixture in a blender or food processor; let stand 5 minutes.
11. Cover tightly; process until smooth.
12. Pour pureed apple mixture into a large bowl.
13. Repeat procedure with remaining apple mixture.
14. Place pureed mixture in pan; stir in half and half.
15. Cook over low heat 5 minutes or until heated, stirring occasionally.
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