Apple Soup

Name: Apple Soup
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)

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)

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.