Apple Soup With Apple Dumplings - cooking recipe

Ingredients

Soup
5 large apples, such as granny smith (cored, peeled, sliced)
2 1/2 cups water
2 cups riesling wine
1/2 cup sugar
2 inches piece cinnamon sticks
1 tablespoon grated lemon zest
1 1/2 tablespoons raspberry jam
3 tablespoons unseasoned fine dry breadcrumbs
1/2 lemon, juice of
Dumplings
2 medium apples, peeled cored grated
1 1/4 cups unseasoned fine dry breadcrumbs
2 tablespoons calvados or 2 tablespoons apple brandy
2 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon grated lemon zest
1 large egg, lightly beaten
2 cups dry white wine
1 cup water
1/4 cup sugar

Preparation

Combine the sliced apples, water, riesling, sugar, cinnamon stick and lemon zest in a large soup pot.
Bring to a boil over high heat, then reduce the heat to low and simmer, covered, till the apples are soft, about 15 minutes.
Stir in the raspberry jam, bread crumbs and lemon juice and simmer till the apples are almost mushy, 10 minutes.
Remove the soup from the heat and cool slightly.
Place the soup in a food processor and pulse several times, but do not puree. Allow the soup to cool, then place in the refrigerator at least 2 hours.
To make the dumplings, combine the grated apples, bread crumbs, calvados, sugar, cinnamon, lemon zest, and egg in a large bowl.
Stir well to mix, then refrigerate the dumpling mixture for about 15 minutes.
in a large enameled saucepan, combine the wine, water and sugar. Bring to a boil, stirring to dissolve the sugar.
Reduce the heat to medium low.
Using a melon baller, form the dumpling mixture into balls about 1 inch in diameter.
Drop the dumplings into the liquid and poach until they rise to the surface, about 3 minutes.
Remove the dumplings with a slotted spoon, cool an dadd to the soup.
Return the soup to the refrigerator to finish chilling.
Serve 3 or 4 dumplings in each bowl of soup.