Friday, September 2, 2011

Recipe Archive: American Apple Pie Soup

"Apples have been in this country as long as European settlers have. Although apples have traditionally been made into pies, juice, cider, butters, and sauce and baked whole, here they are used to make a spicy dessert soup. The soup is versatile enough that it can also be served as a main course, accompanied by fresh cheddar cheese biscuits."

Combine cinnamon, cloves and allspice in a mortar or coffee grinder and grind to a fine powder.

Combine water, apples, raisins, nutmeg and spice mixture in the slow cooker. Cover and cook on low four to six hours, until the apples are quite soft and falling apart.

Just before serving, stir in lemon juice, brandy and honey to taste. Ladle into soup bowls and top with dollop of yogurt. Serve immediately. Serves four to six.

Adapted from The Gourmet Slow Cooker by Lynn Alley

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