Apple-Pie Soup

1 1/2 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon ground nutmeg
3 cups apple cider
4 large Granny Smith (or other tart apples), peeled, cored and sliced
2/3 cup raisins
2 tablespoons fresh lemon juice
4 tablespoons honey
2 tablespoons brandy (optional)
1 cup vanilla yogurt
Apple slices or chopped nuts, for garnish (optional)

Combine the spices, cider, apple slices, raisins and 3 cups water in a slow cooker. Cover and cook on low for 6 hours or until apples are quite soft.

Puree soup using an immersion blender or, if using a regular blender, a partial batch at a time, until all apple solids and most of raisins are pureed.

Stir in the lemon juice, honey and, if using, the brandy.

Chill for several hours. Just before serving, whisk in the vanilla yogurt. Serve in chilled bowls, garnishing with apple slices or chopped nuts, if desired.

Makes 6 to 8 servings.

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