Apple Soup With Apple Dumplings
- Ready In:
- 3hrs 30mins
- 5 large apples, such as granny smith (cored, peeled, sliced)
- 2 1⁄2 cups water
- 2 cups riesling wine
- 1⁄2 cup sugar
- 2 inches piece cinnamon sticks
- 1 tablespoon grated lemon zest
- 1 1⁄2 tablespoons raspberry jam
- 3 tablespoons unseasoned fine dry breadcrumbs
- 1⁄2 lemon, juice of
- 2 medium apples, peeled cored grated
- 1 1⁄4 cups unseasoned fine dry breadcrumbs
- 2 tablespoons calvados or 2 tablespoons apple brandy
- 2 tablespoons sugar
- 1⁄4 teaspoon cinnamon
- 1 tablespoon grated lemon zest
- 1 large egg, lightly beaten
- 2 cups dry white wine
- 1 cup water
- 1⁄4 cup sugar
- Combine the sliced apples, water, riesling, sugar, cinnamon stick and lemon zest in a large soup pot.
- Bring to a boil over high heat, then reduce the heat to low and simmer, covered, till the apples are soft, about 15 minutes.
- Stir in the raspberry jam, bread crumbs and lemon juice and simmer till the apples are almost mushy, 10 minutes.
- Remove the soup from the heat and cool slightly.
- Place the soup in a food processor and pulse several times, but do not puree. Allow the soup to cool, then place in the refrigerator at least 2 hours.
- To make the dumplings, combine the grated apples, bread crumbs, calvados, sugar, cinnamon, lemon zest, and egg in a large bowl.
- Stir well to mix, then refrigerate the dumpling mixture for about 15 minutes.
- in a large enameled saucepan, combine the wine, water and sugar. Bring to a boil, stirring to dissolve the sugar.
- Reduce the heat to medium low.
- Using a melon baller, form the dumpling mixture into balls about 1 inch in diameter.
- Drop the dumplings into the liquid and poach until they rise to the surface, about 3 minutes.
- Remove the dumplings with a slotted spoon, cool an dadd to the soup.
- Return the soup to the refrigerator to finish chilling.
- Serve 3 or 4 dumplings in each bowl of soup.
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RECIPE SUBMITTED BY
<p>Welcome to my page! It's a good place to start looking if you need to find me since I come here nearly every day for inspiration as I pursue the noble occupation of feeding family and friends. <br /><br /><img src=http://www.recipezaar.com/members/home/353579/half%20marx-brothers-a-night-at-the-opera.jpg alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/2640.jpg alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/kaiserklan.jpg alt= /> <br /><br />My family moved across the country to southern California 7 years ago. The first time I ever set foot on California soil (or anywhere in the West, for that matter) was the day I moved here. I experienced a form of culture/environment shock for about a year - even the air is different out here! For the first year, I would look at the roads and driveways that wind steeply up and down the foothills and think, Man, how does anyone drive on those in the winter? Then I would remember - they do it the same way they do in the summer - with their windows down, wearing shorts and flip-flops. I love the fact that we are near a large city, near the ocean, near the desert, near the mountains - what more could I ask for? And yes, even though I swore it wouldn't happen to me after living for more than 40 years in places with many weather extremes - I now get chilly when the temperature dips below 70 and can barely bring myself to go outdoors if it's raining. However, I do NOT wear a parka and mittens when it's 65 degrees - a sweatshirt or light jacket will do. <br /><br />My husband and I met while attending seminary (I dropped out before finishing one semester but he got a Master of Divinity) and we got married after knowing each other for 6 months. We are quick to tell other people that we do not advise this course of action, but we celebrated our 27th anniversary this year, so I guess sometimes rash decisions work out quite nicely. So with my husband's MDiv and my undergraduate degree in religious studies, we now both work in pharmaceutical marketing research. Just what you would expect, right? I telecommute to the east coast for work each day; I'm primarily a writer/analyst. When I was in college, writing so many research papers and unable to decide what I wanted to do when I grew up, I used to jokingly say that I should find a job writing research papers. More than 20 years later, that?s basically what I do. Cool, huh? <br /><br />Our wonderful son was born when we were married just one year and a mere 15 years later our bright-eyed redhead came into our lives (okay, so she was totally bald till she was nearly 2, but she's definitely red now). My kids are my best and constant reminder that perfect timing is something determined by God and not by me, since I wouldn't have dreamed up such a family-planning scheme, and yet it works just right for us. 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I constantly marvel that God gave us so many things to eat and so many ways to prepare them! We could have been like cattle or something, eating pretty much the same thing, in the same way, every day for all of our lives. What a privilege to be in charge of feeding our families (and ourselves, of course), and also being able to express our creativity and knowledge of nutritional needs at the same time. (Dessert is a nutritional need, right?) I stumbled on this site when I was searching for recipes that might use up some ingredients I had in the house ? 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