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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 13 |
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This recipe is a great way to use the harvest of fall. The rich, velvety soup makes a special first course, and the flavors of root vegetables really shine with a subtle sweetness from apple.Denice Hageli, Elmhurst, Illinois Ingredients:
5 medium parsnips, chopped |
5 medium carrots, chopped |
2 medium onions, chopped |
1 medium sweet potato, peeled and chopped |
1 medium turnip, peeled and chopped |
1/2 medium tart apple, peeled and chopped |
2 tablespoons chopped roasted sweet red pepper |
2 celery ribs, chopped |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth |
2 bay leaves |
1 garlic clove, minced |
1 teaspoon dried tarragon |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups half-and-half cream |
optional garnish: additional cooked finely chopped carrots, parsnips and/or apples, fresh chives |
Directions:
1. In a Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Discard bay leaves. Cool slightly.
2. In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Garnish with additional cooked vegetables and/or apples and chives. Yield: 13 servings (3-1/4 quarts).
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