American Apple Pie Soup
Apples have been in this country as long as European settlers have. Although apples have traditionally been made into pies, juice, cider, butters, and sauce and baked whole, here they are used to make a spicy dessert soup. The soup is versatile enough that it can also be served as a main course, accompanied by fresh cheddar cheese biscuits. -- The Gourmet Slow Cooker by Lynn Alley

    * 1 cinnamon stick, broken into pieces
    * 6 whole cloves
    * 6 allspice berries
    * 6 cups water or apple cider
    * 4 large Granny smith apples, cored and sliced
    * 2/3 cup raisins
    * 1 teaspoon ground nutmeg
    * 2 tablespoons freshly squeezed lemon juice

    * 2 tablespoons brandy, optional
    * 3 to 4 tablespoons honey, optional
* 1/2 cup yogurt or sour cream, for serving 
1. Combine the cinnamon, cloves and allspice in a mortar or coffee grinder and grind to a fine powder.

2. Combine water, apples, raisins, nutmeg and spice mixture in the slow cooker. Cover and cook on low four to six hours, until the apples are quite soft and falling apart.

3. Just before serving, stir in the lemon juice, brandy and honey to taste. Ladle into soup bowls and top with dollop of yogurt. Serve immediately. 
Serves four to six.

To Drink
     Rhyne Hard Cider, a light Sauvignon Blanc, or even an American apple wine, such as Carlos Creek Winery's Apple Ice Wine.

Advertise Here

The Gourmet Slow Cooker
The Gourmet Slow Cooker


more recipes
Visit the Booths
Farm Kitchen
Market Entrance
Sign Our Guestbook
Rural Delivery
Search the Market
Lease a Booth
Kitchen Supply
Buy Direct Directory

Farmer's Market Online. Copyright © 2005.  All rights reserved.