Apfelbrotsuppe (Apple and Pumpernickel Soup)

"Adapted from Pan American's Complete Round the World Cookbook. Posted for ZWT6."
 
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Ready In:
50mins
Ingredients:
8
Serves:
6
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ingredients

  • 8 large apples, peeled, cored and sliced
  • 2 quarts water
  • 6 slices pumpernickel bread, soaked in water and squeezed dry
  • 3 tablespoons sugar
  • 14 cup currants (seedless raisins may be used)
  • 18 teaspoon cinnamon
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon rind
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directions

  • Combine apples and water in a saucepan.
  • Add bread and cook over medium heat for 20 minutes, or until apples are very soft.
  • Force the apple mixture through a sieve, or puree in a food processor.
  • Return mixture to pan and reheat.
  • Add sugar, currants and cinnamon.
  • Cook over medium heat for 10 minutes.
  • Add lemon juice and rind.
  • Cook 5 minutes more.
  • Serve very hot.

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