Prep 40 mins
Cook 18 mins
This soup, From Cooking Light 2002, is great warm or cold, as dessert or for brunch. It is especially good in the fall.
- 10 3⁄4 ounces reduced-fat pound cake (such as Sara Lee)
- 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
- Preheat oven to 375 degrees F.
- 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 375F 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.