Apple Pie Soup

By amaliana

Tart apples and cider combined with those aromatic spices you use for making apple pie come together in a delightful, chilled desert soup.

Ingredients

• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1 teaspoon ground nutmeg
• 3 cups water
• 3 cups apple cider
• 4 large Granny Smith (or other tart apples),peeled, cored, and sliced
• 2/3 cups raisins
• 2 tablespoons fresh lemon juice
• 4 tablespoons honey
• 2 tablespoons brandy-optional
• 1 cup vanilla yogurt
• Apple slices or chopped nuts, for garnish, optional

Preparation

Step 1

Combine the spices, water, cider, apple slices and raisins in a slow cooker. Cover and cook on low 6 hours or until apples are quite soft.

Puree the soup using an immersion blender, if using a regular blender, a partial batch at a time, until all the apples and most of the raisins are pureed.

Stir in the lemon juice, honey, and if using, the brandy.

Chill several hours. Just before serving, whisk in the vanilla yogurt. serve in chilled bowls, garnishing with apple slices or chopped nuts, if desired.

This is a desert soup that is best served cold, in chilled bowls.