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Hot Apple Soup
From THOMAS SHEPHERD INNYield:
4 - 6 servingsThis hot soup is delicious and warming on a cool autumn day! Developed initially by former innkeeper Margaret Perry, I have made some minor adjustments to the recipe. Serve it in wide, shallow soup bowls as a first course before a hearty breakfast.
Ingredients
- 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
Directions
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.
