Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Apple | 1 medium (182g) | 95 |
| Sourdough | 1 slice (36g) | 93 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Plum Brandy | 1 medium (66g) | 30 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup raisins
- 1/4 cup plum brandy
- 1/2 cup sugar (or according to taste)
- 5 cups water
- 6 slices black sourdough bread (crusts removed, toasted)
- 2 small tart apples ( peeled, halved, and sliced)
- 1/2 cup fresh cranberries
- 3/4 cup pitted dried prunes
- 1/2 cup cranberry juice
- 1 piece (inch) cinnamon stick
- 1 lemon juice
- 3 cloves
- Whipped cream for garnish
Directions
1. Soak the raisins in the Calvados for 20 to 30 minutes.
2. In a soup pot, put the water and 1/2 cup sugar to a boil over high heat.
3. Add the bread, and then reduce the heat to low and simmer until the bread just begins to dissolve.
4. Remove the bread with a slotted spoon and push it through a fine sieve. You can also process it in a food processor, but for no more than two pulses. The bread should not be pureed.
5. Stir the bread back into the pot. Add the raisins with their soaking liquid, apples, prunes, cranberries, cranberry juice, cinnamon stick, lemon zest, and cloves.
6. Bring to a boil, and then reduce the heat and simmer, covered, until the fruits are tender. Remove from the heat.
7. Taste the soup and add more sugar, if desired.
8. Cool, then refrigerate for at least 1 hour.
Remove the cinnamon stick and cloves before eating. Serve the soup into serving bowls, with whipped cream. Serving will be enough for 6 people.