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    You are in: Home / Low-cholesterol / Apfelbrotsuppe (Apple and Pumpernickel Soup) Recipe
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    Apfelbrotsuppe (Apple and Pumpernickel Soup)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Chocolatl's Note:

    Adapted from Pan American's Complete Round the World Cookbook. Posted for ZWT6.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 8 large apples, peeled, cored and sliced
    • 2 quarts water
    • 6 slices pumpernickel bread, soaked in water and squeezed dry
    • 3 tablespoons sugar
    • 1/4 cup currants (seedless raisins may be used)
    • 1/8 teaspoon cinnamon
    • 3 tablespoons lemon juice
    • 1 tablespoon grated lemon rind

    Directions:

    1. 1
      Combine apples and water in a saucepan.
    2. 2
      Add bread and cook over medium heat for 20 minutes, or until apples are very soft.
    3. 3
      Force the apple mixture through a sieve, or puree in a food processor.
    4. 4
      Return mixture to pan and reheat.
    5. 5
      Add sugar, currants and cinnamon.
    6. 6
      Cook over medium heat for 10 minutes.
    7. 7
      Add lemon juice and rind.
    8. 8
      Cook 5 minutes more.
    9. 9
      Serve very hot.

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    Ratings & Reviews:

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    Nutritional Facts for Apfelbrotsuppe (Apple and Pumpernickel Soup)

    Serving Size: 1 (666 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 270.8
     
    Calories from Fat 13
    95%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 224.4 mg
    9%
    Total Carbohydrate 65.8 g
    21%
    Dietary Fiber 9.4 g
    37%
    Sugars 40.1 g
    160%
    Protein 3.8 g
    7%

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