Apple Soup with Pound Cake Croutons

Photo: Karry Hosford

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.

Yield: 8 servings (serving size: 1/2 cup soup and 2 croutons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 20%
  • Fat: 5.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.3g
  • Carbohydrate: 46.8g
  • Fiber: 1.8g
  • Cholesterol: 32mg
  • Iron: 0.7mg
  • Sodium: 143mg
  • Calcium: 32mg

Ingredients

  • 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

Preparation

  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.
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