Dutch Cider Soup
Dutch Cider Soup offers a warm, comforting blend of sweet cider, bread, and spices, perfect for cozy gatherings or a comforting fall or winter meal.
Ingredients
Instructions
- Bring cider to a boil, skim off any foam, and add sugar.
- Brown bread cubes in margarine until golden brown.
- Beat eggs well, then add 2 tablespoons sugar, flour, milk, and allspice to the mixture.
- Add the egg mixture to the boiling cider and stir.
- Just before serving, stir in the browned bread cubes.
Tips & Substitutions
For a richer flavor, consider using a spiced cider or adding a pinch of allspice to the boiling cider. If you prefer a thicker soup, increase the flour slightly. For a lighter version, you could substitute Low-Fat Sour Cream for some of the milk, which will also add a tangy taste. Make sure the bread is stale for the best texture.
Serving Suggestions
Serve the Dutch Cider Soup warm in individual bowls, garnished with a sprinkle of cinnamon for added flavor. This dish pairs beautifully with a side of crusty bread or a simple salad to balance the sweetness. For a festive touch, consider serving it alongside Poisson Croix, bringing unique flavors to your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent the bread from becoming too mushy. Avoid microwaving, as it can alter the texture of the bread.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Cider Soup contains roughly 1977 calories, with 31g protein, 376g carbohydrates, and 54g fat. It is an excellent source of dietary fiber (89% of the Daily Value), iron (81% of the Daily Value), and calcium (76% of the Daily Value). Note that it is relatively high in sodium, at 1506mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use non-alcoholic cider in this recipe?
Yes, non-alcoholic cider works well as a substitute and will still provide a lovely flavor to the soup. Just make sure to choose a high-quality cider for the best results.
What type of bread is best for this soup?
Stale or day-old bread is ideal as it will absorb the cider without becoming overly soggy. A rustic artisan bread or a hearty white bread would work best, but feel free to experiment with your favorite types.
Is it possible to make this soup vegan?
Absolutely! To make a vegan version, replace the eggs with a flaxseed mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use a plant-based milk. Substitute the sugar with maple syrup or agave nectar for sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).