Vegetable soup with apples

6 servings

Ingredients

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Directions

Jane Brody is health and nutrition columnist for THE NEW YORK TIMES, and while on "Live", she made this recipe from her cookbook, Good Food Gourmet. It seems the recipe was setn to Jane by one of her readers, Marcia Flammonde of Stroudsburg, Pennsylvania, who created this simple soup for the annual Autumnal Peasant Dinner, which the folks there give to salut Pocono mountain poetry (the fall colors) and Professor Richard Leland, "who inspires culinary creativity." 3 cups chicken broth preferably homemade or unsalted 2 granny smith apples, peeled and cut into ¾ inch cubes 2 carrots, peeled and lsiced 2 parsnips, peeled and sliced 6 oz rutabaga, peeled and cut into ¾ inch cubes 1 onion, peeled and sliced ½ cup chopped fennel bulb ⅓ cup chopped green beans, fresh or frozen ½ tsp ground cinnamon ¼ tsp ground cloves ¼ tsp freshly grated nutmeg 2-3 cups water, as needed salt to taste freshly ground black pepper to taste fennel leaves, for garnish

In a large saucepot, combine the broth, apples, carrots, parnsips, rutabaga, onion, fennel, green beans, cinnamon, cloves, and nutmeg.

Bring the ingredients to a boil over medium heat. Cover the pot, reduce the heat, and simmer for 35-40 minutes, or until the vegetables are tender. Puree the soup in several batches in ablender or a food processor fitted with a metal chopping blade. Make sure to hold the lid on tightly if using a blender. Return the puree to the saucepot and stir in enough of the water to achieve the desired consistency. sEason the soup with salt and pepper and heat it thoroughly. Garnish with fennel leaves, if desired. Makes 6-8 servings. Origin: Cooking with Regis & Kathie Lee. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-22-94

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