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
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
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