Apple & Pumpernickel Soup
Created by Chocolatll on June 16, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 40m
- Recipe #19593
Ingredients
- 3 pounds apples (8 large, peeled, cored and sliced)
- 2 quarts water
- 6 ounces pumpernickel bread slices (6 slices, soaked in water and squeezed dry)
- 3 tablespoons granulated sugar
- 1/4 cup currants (seedless raisins may be used)
- 1/8 teaspoon ground cinnamon
- 3 tablespoons lemon juice
- 1 tablespoon grated lemon rind
How to Make
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Step 1: Combine apples and water in a saucepan.
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Step 2: Add bread and cook over medium heat for 20 minutes, or until apples are very soft.
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Step 3: Force the apple mixture through a sieve, or puree in a food processor.
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Step 4: Return mixture to pan and reheat.
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Step 5: Add sugar, currants and cinnamon.
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Step 6: Cook over medium heat for 10 minutes.
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Step 7: Add lemon juice and rind.
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Step 8: Cook 5 minutes more.
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Step 9: Serve very hot.
Nutritional Facts
- Serving Size: 1 (284.8 g)
- Calories 209.2
- Total Fat - 1.2 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 169.7 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 5.3 g
- Sugars - 29.9 g
- Protein - 3.2 g
- Calcium - 35.4 mg
- Iron - 1.1 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.1 mg