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Cold Apple Soup

Yield 2 1/2 quarts


  • 8 medium apples
  • 2 cups apple juice
  • 1/4 cup lemon juice
  • 2 tablespoons sugar
  • 1 (3-inch) stick cinnamon
  • 2 cups orange juice
  • 2 cups half-and-half

How to Make It

  1. Peel, core, and quarter 5 apples. Place in a 3-quart saucepan. Add apple juice, lemon juice, sugar, and cinnamon. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Cover and refrigerate overnight. Remove and discard cinnamon.

  2. Stir in orange juice and half-and-half. Pour one-third of mixture into container of an electric blender; process until smooth. Pour into a large serving bowl. Repeat with remaining mixture. Cover; chill thoroughly.

  3. Shred remaining apples; stir into soup. Serve in chilled dessert bowls.

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