I love the idea of making a soup that’s just for breakfast. It makes me feel a little grown up, which is similar to how I feel when I find myself in a teacup + saucer situation or when I write a check.
Luckily, it doesn’t leave me feeling too grown up, which is how I feel when I plan for retirement or when someone calls me “ma’am”
Why do you have to go and do that? Just call me “miss” until I’m a real adult, okay?
I’ll let you know when that is. For now, go ahead and pencil it in for sometime around the year 2074.
We don’t have to be grownups about this. We can eat this soup any time that we want. Let’s not get fenced in by labels, people. I’m not going to come to your house and tap tap tap angrily on your window if you slurp this soup at 3 pm. The afternoon could be your breakfast time for all I know. You might like to eat four breakfasts. Every now and then I eat two dinners. I’ve been known to eat three desserts. There are no rules here. Just soup and kittehs, 24/7.
- 1 1/2 quarts water
- 4 Pink Lady or other tart apples, cored and diced
- 2/3 cup raisins
- 1 teaspoon nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- pinch of salt
- 2 tablespoons agave nectar
- 4 slices of stale whole wheat bread, diced
- 2 tablespoons fresh squeezed lemon juice
- 1/2 cup vanilla coconut milk yogurt