APPLE-SPICE BREAKFAST SOUP

Apple-Spice Breakfast Soup image

Years ago, when I lived in Austin, Tex., I had a little business selling hot cups of soup to vendors and shoppers on the "Drag" in front of the University of Texas. This soup was always a favorite on a chilly day. It's sweet and spicy, and although you can serve it at lunch or dinner, I prefer it for breakfast, with more yogurt stirred in. Use whole-grain sandwich bread if you can.

Provided by Martha Rose Shulman

Categories breakfast, soups and stews, main course

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

1 1/2 quarts water
4 large tart apples, like Pink Lady, unpeeled, cored and diced about 2 1/2 pounds)
2/3 cup dark or golden raisins
1 teaspoon freshly grated nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
Pinch of salt
1/4 cup honey
4 slices whole-wheat or multigrain bread (about 6 ounces), diced 3 cups tightly packed)
2 tablespoons fresh lemon juice
1/2 to 1 cup plain yogurt, to taste, plus additional for garnish
Thin lemon slices for garnish

Steps:

Combine the water, apples, raisins, spices, salt and honey in a large soup pot. Bring to a boil, reduce the heat and stir in the bread. Cover and simmer one hour. The bread will fall apart and thicken the soup.
Remove from the heat, and stir in the lemon juice and yogurt. Serve hot or warm, or chill and serve cold. Garnish each serving with a dollop of yogurt and a thin slice of lemon.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 1 gram, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 128 milligrams, Sugar 27 grams, TransFat 0 grams