Apple Soup With Pound Cake Croutons

Total Time: 58 mins Preparation Time: 40 mins Cook Time: 18 mins

Ingredients

• Servings: 8
• 10 3/4 ounces reduced-fat pound cake (such as sara lee)
• 1 cup apple cider
• 1 cup dry wine
• 1/2 cup sugar
• 1/2 cup water
• 1 dash ground cloves
• 1 dash ground allspice
• 3 granny smith apples, peeled, cored, and quartered
• 3 braeburn apples, peeled, cored, and quartered
• 3 inches cinnamon sticks
• 1/2 cup half-and-half

Recipe

• 1 preheat oven to 375 degrees f.
• 2 to prepare croutons, slice cake crossways into 8 (1/2 inch) slices; reserve remaining cake for another use.
• 3 cut each slice diagonally into 2 pieces.
• 4 place cake pieces on a baking sheet.
• 5 bake at 375f for 8 minutes or until lightly browned, turning after 4 minutes.
• 6 cool completely on a wire rack.
• 7 to prepare soup, combine cider and next 8 ingredients (cider through cinnamon) in a large dutch oven; bring to a boil.
• 8 reduce heat to medium-low; simmer, uncovered, 30 minutes or until apples are very tender.
• 9 remove cinnamon stick with a slotted spoon, discard.
• 10 place half of apple mixture in a blender or food processor; let stand 5 minutes.
• 11 cover tightly; process until smooth.
• 12 pour pureed apple mixture into a large bowl.
• 13 repeat procedure with remaining apple mixture.
• 14 place pureed mixture in pan; stir in half and half.
• 15 cook over low heat 5 minutes or until heated, stirring occasionally.