Apple Soup With Apple Dumplings

Recipe by pattikay in L.A.
READY IN: 3hrs 30mins




  • 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.