Years ago, when I lived in Austin, Tex., I had a little business selling hot cups of soup to vendors and shoppers on the “Drag” in front of the University of Texas. This soup was always a favorite on a chilly day. It’s sweet and spicy, and although you can serve it at lunch or dinner, I prefer it for breakfast, with more yogurt stirred in. Use whole-grain sandwich bread if you can.
Ingredients
- 1 ½ quarts water
- 4 large tart apples, like Pink Lady, unpeeled, cored and diced about 2 1/2 pounds)
- ⅔ cup dark or golden raisins
- 1 teaspoon freshly grated nutmeg
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground allspice
- Pinch of salt
- ¼ cup honey
- 4 slices whole-wheat or multigrain bread (about 6 ounces), diced 3 cups tightly packed)
- 2 tablespoons fresh lemon juice
- ½ to 1 cup plain yogurt, to taste, plus additional for garnish
- Thin lemon slices for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
288 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 44 grams sugars; 6 grams protein; 3 milligrams cholesterol; 184 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6 to 8
Preparation
- Combine the water, apples, raisins, spices, salt and honey in a large soup pot. Bring to a boil, reduce the heat and stir in the bread. Cover and simmer one hour. The bread will fall apart and thicken the soup.
- Remove from the heat, and stir in the lemon juice and yogurt. Serve hot or warm, or chill and serve cold. Garnish each serving with a dollop of yogurt and a thin slice of lemon.
- Advance preparation: This soup will keep for a few days in the refrigerator.
1 hour
Dining and Cooking