Apple Soup with Pound Cake Croutons
1 DLM Yogurt Pound Cake
1 cup DLM Apple Cider
1 cup dry white wine
1/2 cup sugar
1/2 cup water
Dash of DLM Ground Cloves
Dash of DLM Ground Allspice
3 Granny Smith Apples, peeled, cored, and quartered
3 Braeburn Apples, peeled, cored, and quartered
(1) 3-inch DLM Cinnamon Stick
1/2 cup half and half
Preheat oven to 375°F.
To prepare croutons, slice cake crossways into 8 (1/2-inch) slices; reserve remaining cake for another use. Cut each slice diagonally into 2 pieces. Place cake pieces on a baking sheet. Bake at 375°F for 8 minutes or until lightly browned, turning after 4 minutes. Cool completely on a wire rack.
To prepare soup, combine cider and next 8 ingredients (through cinnamon) in a large Dutch oven; bring to boil. Reduce heat to medium-low; simmer uncovered 30 minutes, or until apples are very tender. Remove cinnamon stick with a slotted spoon; discard.
Place half of the apple mixture in a blender or food processor; let stand 5 minutes. Cover tightly and process until smooth. Pour puréed apple mixture into large bowl. Repeat procedure with remaining apple mixture.
Place puréed mixture in pan; stir in half and half. Cook over low heat for 5 minutes, or until heated, stirring occasionally. Sprinkle pound cake croutons on top of soup.
Makes 8 servings
Per serving: 263 calories; 6g total fat; 2g saturated fat; 32mg cholesterol; 143mg sodium; 47g total carbohydrates; 2g dietary fiber; 2g protein;
Allergy Warning: Contains milk and wheat