Apple Soup With Pound Cake Croutons

• Croutons:
• 1 (10.75-ounce) loaf reduced-fat pound cake (such as Sara Lee)
• Soup:
• 1 cup apple cider
• 1 cup dry white wine
• 1/2 cup sugar
• 1/2 cup water
• Dash of ground cloves
• Dash of ground allspice
• 3 Granny Smith apples, peeled, cored, and quartered
• 3 Braeburn apples, peeled, cored, and quartered
• 1 (3-inch) cinnamon stick
• 1/2 cup half-and-half

1. Preheat oven to 375u0b0.
2. To prepare croutons, slice cake crossways into 8 (1/2-inch) slices; reserve remaining cake for another use. Cut each slice diagonally into 2 pieces. Place cake pieces on a baking sheet. Bake at 375u0b0 for 8 minutes or until lightly browned, turning after 4 minutes. Cool completely on a wire rack.
3. To prepare soup, combine cider and next 8 ingredients (cider through cinnamon) in a large Dutch oven; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 30 minutes or until apples are very tender. Remove cinnamon stick with a slotted spoon; discard.
4. Place half of apple mixture in a blender or food processor; let stand 5 minutes. Cover tightly; process until smooth. Pour pureed apple mixture into a large bowl. Repeat procedure with remaining apple mixture.
5. Place pureed mixture in pan; stir in half-and-half. Cook over low heat 5 minutes or until heated, stirring occasionally.

croutons, cake, apple cider, white wine, sugar, water, ground cloves, ground allspice, apples, braeburn apples, cinnamon stick

Taken from www.myrecipes.com/recipe/apple-soup-with-pound-cake-croutons (may not work)