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Posted by on Aug 10, 2007 in Fruits Soups, International Soups | 0 comments

Danish Apple Soup II

Serves 6
• 1 kg tart apples
• 1 stick cinnamon
• 1 lemon — juice & rind only
• 4 cups boiling water
• 5 tbsp dry bread crumbs
• 6 tbsp sugar
• 2 cups black grape juice
• 4 tbsp currant jelly
1. Wash, core and slice the apples. Put apples, cinnamon stick, lemon peel, boiling water and the crumbs in a pot and boil until apples are tender.
2. Remove cinnamon stick and lemon peel. Put apples through a sieve. Add lemon juice, sugar, juice and jelly. Stir well.
3. Reheat briefly, and serve immediately.

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