Apple-Spice Breakfast Soup

• 1/2 quarts water
• 4 large tart apples, like Pink Lady, unpeeled, cored and diced (about 2 1/2 pounds)
• 2/3 cup dark or golden raisins
• 1 teaspoon freshly grated nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• Pinch of salt
• 1/4 cup honey
• 4 slices whole-wheat or multigrain bread (about 6 ounces), diced (3 cups tightly packed)
• 2 tablespoons fresh lemon juice
• 1/2 to 1 cup plain yogurt, to taste, plus additional for garnish
• Thin lemon slices for garnish

1. 1. 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.
2. 2. 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.

water, tart apples, golden raisins, nutmeg, ground cinnamon, ground cloves, ground allspice, salt, honey, bread, lemon juice, plain yogurt, lemon slices

Taken from www.epicurious.com/recipes/member/views/apple-spice-breakfast-soup-51301071 (may not work)