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Apple Soup with Pound Cake Croutons

Photo: Karry Hosford
Yield 8 servings (serving size: 1/2 cup soup and 2 croutons)
Serve this thick, creamy soup either hot or cold for brunch or dessert. Thin with more cider, if you like. Hold a potholder or towel firmly over the blender lid so you don't burn yourself while pureeing the apple mixture.


  • Croutons:
  • 1 (10.75-ounce) loaf reduced-fat pound cake (such as Sara Lee)
  • Soup:
  • 1 cup apple cider
  • 1 cup dry white wine
  • 1/2 cup sugar
  • 1/2 cup water
  • Dash of ground cloves
  • Dash of ground allspice
  • 3 Granny Smith apples, peeled, cored, and quartered
  • 3 Braeburn apples, peeled, cored, and quartered
  • 1 (3-inch) cinnamon stick
  • 1/2 cup half-and-half

Nutrition Information

  • calories 263
  • caloriesfromfat 20 %
  • fat 5.9 g
  • satfat 2.2 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 2.3 g
  • carbohydrate 46.8 g
  • fiber 1.8 g
  • cholesterol 32 mg
  • iron 0.7 mg
  • sodium 143 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare croutons, slice cake crossways into 8 (1/2-inch) slices; reserve remaining cake for another use. Cut each slice diagonally into 2 pieces. Place cake pieces on a baking sheet. Bake at 375° for 8 minutes or until lightly browned, turning after 4 minutes. Cool completely on a wire rack.

  3. To prepare soup, combine cider and next 8 ingredients (cider through cinnamon) in a large Dutch oven; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 30 minutes or until apples are very tender. Remove cinnamon stick with a slotted spoon; discard.

  4. Place half of apple mixture in a blender or food processor; let stand 5 minutes. Cover tightly; process until smooth. Pour pureed apple mixture into a large bowl. Repeat procedure with remaining apple mixture.

  5. Place pureed mixture in pan; stir in half-and-half. Cook over low heat 5 minutes or until heated, stirring occasionally.