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.

Martha Condra
Recipe by Cooking Light October 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup soup and 2 croutons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

263 calories; calories from fat 20%; fat 5.9g; saturated fat 2.2g; mono fat 1.7g; poly fat 0.3g; protein 2.3g; carbohydrates 46.8g; fiber 1.8g; cholesterol 32mg; iron 0.7mg; sodium 143mg; calcium 32mg.
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