Apple pie soup recipe
My husband Ted laughs when I tell him that I believe in signs, but when it comes to making soup, the universe often points me where it wants me to go. Last week, Penzeys included a free sample of apple pie spice with my order, and I happened to have a few apples left from a large batch of applesauce I made to accompany an equally large batch of latkes (potato pancakes). As I was looking through 50 Simple Soups for the Slow Cooker, I spied a recipe for spiced apple pie soup. A tweak here, a tweak there, and the result is a soup that's fun and unusual, not as sweet (or as calorie-laden) as apple pie but with all of the satisfying flavor. Here in New England, a traditional way to serve apple pie involves melting a large wedge of Cheddar cheese on top of each slice, so why not pair this soup with a grilled Cheddar sandwich?
Apple pie soup
Inspired by a recipe in 50 Simple Soups for the Slow Cooker, this recipe serves 6.
3 Tbsp butter
1 large leek, white part only, washed and chopped
5 large Granny Smith apples, quartered and cored
1-1/2 tsp apple pie spice
1/2 tsp ground ginger
1/4 tsp ground cloves
4 cups water
Zest of 1 lemon + juice of 1/2 lemon
2 Tbsp agave nectar
Kosher salt and fresh black pepper, to taste
1/4 cup chopped walnuts, for garnish
1/4 cup golden raisins, for garnish
In a Dutch oven or heavy stock pot, melt the butter, and sauté the leeks until they are just translucent. Add the apples, apple pie spice, ground ginger and cloves, and cook, stirring frequently, for 2 minutes until the apples are coated with the butter.
Pour in the water, and bring the soup to a boil. Reduce heat to low, and cook, uncovered, for 10 minutes until the apples are soft and beginning to fall apart.
Remove the pot from heat, and with an immersion blender (or in batches in a stand blender) puree the soup until smooth (There will be little pieces of apple skin in the soup; if you don't like that, strain them out. I like it.)
Return the pot to the stove top. Stir in the lemon juice and agave nectar. Taste, and season with salt and pepper.
Serve warm, garnished with walnuts and raisins, and a bit of lemon zest.