1 cup diced onions 6 tablespoons butter 4 apples 3 cups chicken broth or water Salt, cinnamon, ground cloves, and nutmeg to taste Honey to taste 1 cup heavy cream Lemon juice to taste 6 slices firm white or wheat bread
In a large soup pot, saute onions in 3 tablespoons butter until soft.
Core the apples and cut into chunks. Place in pot with onions and broth or water. Bring to a boil. Reduce heat, cover, and simmer until apples are tender.
Puree mixture in batches in a food processor or blender and return to soup pot. Add cream, honey, spices, and lemon juice.
Heat, but do not let it boil.
Stack the bread slices. Cut off the crusts, and discard. Cut bread into 1/4-inch cubes.
Melt remaining butter and saute the bread cubes in a skillet until golden brown. Dust with nutmeg and salt. Sprinkle on individual bowls of soup when served.
Serves 4 to 6.