Apple Soup
A traditional German fruit soup made with apples, lemon, and cinnamon, thickened slightly with breadcrumbs. This dish balances tartness and sweetness, making it suitable as a light starter or a dessert.
Ingredients
- 6 whole Apples (large, tart variety like Granny Smith) (Peeled and cored)
- 1 quart Water
- 2 tablespoons Breadcrumbs (dry)
- 1 whole Lemon (Used for juice and rind rubbing)
- 6 lumps Sugar cubes (Lump sugar) (Approximately 1.5 tablespoons if using granulated)
- 1 teaspoon Powdered cinnamon (Original calls for 'less than 1/4 oz' which is very strong; adjust to taste)
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Instructions
- 1Take the whole lemon and the sugar lumps. Rub the sugar lumps firmly against the outside rind of the lemon until the sugar absorbs the yellow oil and fragrance.
- 2Peel the apples, remove the cores, and cut them into quarters or chunks.
- 3Place the prepared apples in a pot with the quart of water and the breadcrumbs. Bring to a boil.
- 4Reduce heat and simmer until the apples are completely soft and beginning to break down.
- 5Squeeze the juice from the lemon into the soup. Add the powdered cinnamon and the lemon-infused sugar lumps. Stir well until the sugar is dissolved and the soup is flavored to taste. Serve warm.
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