Apple-Spice Breakfast Soup
Updated February 27, 2024
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 ½ quarts water
4 large tart apples, like Pink Lady, unpeeled, cored and diced about 2 ½ pounds)
⅔ cup dark or golden raisins
1 teaspoon freshly grated nutmeg
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground allspice
Pinch of salt
¼ cup honey
4 slices whole-wheat or multigrain bread (about 6 ounces), diced 3 cups tightly packed)
2 tablespoons fresh lemon juice
½ to 1 cup plain yogurt, to taste, plus additional for garnish
Thin lemon slices for garnish
Nutritional analysis per serving (6 to 8 servings)
44 grams carbs; 3 milligrams cholesterol; 203 calories; 1 gram saturated fat; 2 grams fat; 5 grams fiber; 122 milligrams sodium; 5 grams protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Advance preparation: This soup will keep for a few days in the refrigerator.
Private Notes
Comments
Delish. I used apple cider instead of lemon juice, and bumped it up to 3 tablespoons. Instead of cooking it with honey, I served it with maple syrup, so everyone can sweeten to taste (just enough sweet to bump up the apple-y taste). I also used up some loaf ends I've had kicking around in the freezer. I cooked it more like 2 hours, and gently whisked the soup to break up the bread a bit. Although the bits of bread are really nice, so not sure I'd do that again. A keeper!
I’ve made this both with bread as the thickener and with steel cut oats as the thickener. Both are delicious!
My late Sunday morning version used thick, toothy recently juiced apples, and crouton-sized pieces of the dense whole wheat bread failure I’ve been trying to dispose of - a few of the pumpkin seeds which hadn’t stuck to the crust found their way in to the soup, and the bread didn’t lose all its structure. I hesitated on the lemon juice, but taste testing proved its value in balancing all the sweetness. Then I used creamy, super-soft tofu scoops in each bowl - NOT blended in - and the lemon slice to top. An extra bit of protein and so, SO good! Wife said, “Save this recipe!” Yes, indeed!
I’ve made this both with bread as the thickener and with steel cut oats as the thickener. Both are delicious!
Do you have away to reduce the number of servings and have the recipe reflect that?