This is a spiced dessert soup that is best served cold, in chilled bowls. Serves 6 to 8.
Ingredients
1 1/2 teaspoon 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 cup 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
Directions
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 or, if using a regular blender, a partial batch at a time, until all the apple solids 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.
Per serving based on 8 servings: 194 cal.; 2 g pro.; 47 g carb.; trace fat; 2 mg chol.; 32 mg sod.; 2 g fiber; 39 g sugar; 3 percent calories from fat
