FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

SPICED APPLE PIE SOUP

50 Simple Soups for the Slow Cooker
by Lynn Alley

If you've got a burning desire to keep 'em down on the farm during the fall or winter holiday season, here's the perfect way to do it. Fill the house with the smell of spiced apples. I recommend using Granny Smith apples, as most other apple varieties are likely to produce a weaker version of this soup. You need acid and flavor, and the Granny Smith delivers both.

Try to find organic apples, then leave the skins intact as most of the flavor and nutrients are found in or just under the skins of the fruit. Use your imagination when it comes to garnishes: perhaps some chopped, toasted walnuts, grated sharp cheddar cheese, or a dollop of sour cream or yogurt.
Serves 4 to 6


INGREDIENTS

    • 1 stick cinnamon
    • 6 cloves
    • 6 allspice berries
    • 4 tablespoons (1/2 stick) unsalted butter, melted
    • 5 large Granny Smith apples, quartered, cored, and sliced
    • 5 cups water
    • 2/3 cup raisins
    • 1 tablespoon freshly squeezed lemon juice (optional)
    • 3 to 4 tablespoons honey (optional)
    • 1/2 cup Greek-style yogurt or sour cream


DIRECTIONS

Using a spice grinder or mortar and pestle, grind the cinnamon, doves, an allspice to a fine powder.

Place the butter and apples in a 7-quart slow cooker. Cover and cook on LOW for 2 to 3 hours, until the apples are soft and the juice nice and browned. Mash any large pieces of apple, then add the water, spices, and raisins and continue cooking for 2 hours longer.

Just before serving, stir in the lemon juice and honey. To serve, ladle the soup into bowls and top with the yogurt.

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages