Hot Apple SoupFrom THOMAS SHEPHERD INN
Yield:4 - 6 servings
- 1 lb. Tart cooking apples, peeled, cored and sliced
- 1 ½ cups Apple cider
- 1 ½ cups Water
- 1 tsp. Lemon rind
- 2 tsp. Lemon juice
- 1/3 cup Sugar (approximately - I usually use less if I have sweeter apples)
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 vanilla yogurt for garnish
Place all ingredients except yogurt in saucepan and simmer until the apples are mushy. Puree in blender at low speed. Adjust seasoning if necessary. Serve hot.
Garnish with a dollop of vanilla yogurt and a sprinkle of nutmeg if desired.