Hot Apple Soup
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
Granny Smith apples
|
|
| 4 | each |
apples, mcintosh
|
*
|
| 2 ½ | cups |
water
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | x |
whipped cream
unsweetened, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
Granny Smith apples
|
|
| 4 | each |
apples, mcintosh
|
*
|
| 591 | ml |
water
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
cinnamon
|
|
| 237 | ml |
light cream (half&half)
|
|
| 1 | x |
whipped cream
unsweetened, for garnish |
*
|
Directions
Peel, core and quarter apples.
Combine all ingredients except cream in saucepan and bring to boil.
Simmer 15 minutes until apples are soft.
Puree; return to pan; add cream and heat through but don't boil.
Garnish each serving with a dollop of unsweetened whipped cream and a sprinkle of cinnamon.
You can even serve this soup for brunch - it's a Fall soup, when apples are a part of the celebration.
