Apple Strudel Soup
Boldly creative, flavored, and textured, this Apple Strudel Soup is nothing if not interesting. Not just speedy and simple, this soup goes above and beyond with spice, comfort, and sweetness.
Test Kitchen Tip
For added creamy richness, dollop servings of this sweet soup with sour cream.
Melt 2 Tbsp. butter in a skillet over medium heat, add phyllo strips, tossing and stirring to reduce clumps, and cook until toasted, 2–3 minutes; transfer to a papertowel- lined plate.
Toast pecans in same pan until starting to brown. Sprinkle in brown sugar and flour, stirring until sugar begins to caramelize. Return phyllo to pan and stir in raisins; transfer to a plate to cool. (Strudel topping can be made a day ahead.)
Melt remaining 1 Tbsp. butter in a saucepan over medium-low heat, stir in apples and leeks and cook until leeks are tender, 5 minutes.
Add apple juice; bring to a boil over high heat. Reduce heat to medium-low and simmer soup until apples are fork tender.
Purée apple mixture with an immersion blender or a standard blender to desired texture. (Caution: Soup will be hot.) Transfer soup back to pan.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 23mg 7%
Sodium 333mg 13%
Carbs 76g 25%
*Percent Daily Values are based on a 2,000 calorie diet.