Apple Soup With Pound Cake Croutons

Submitted by j2thela

"This soup, From Cooking Light 2002, is great warm or cold, as dessert or for brunch. It is especially good in the fall."

 

• Ready In: 58mins
• Ingredients: 11
• Serves: 8

ingredients

• Croutons

• 10 3⁄4 ounces 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
• 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.