When my mother told me this soup had apples in it she quickly said "but it's not sweet". I admit that being told it had apples in it did not sound appealing. I thought it would taste like a smoothie. But I was wrong. It's a rich and velvety soup that's all savory and complex flavors.It's a nice change from tomato soup and pairs well with a grilled cheese or another hot sandwich. It's healthy, easy to make and a great soup recipe for fall. This recipe comes from the Washington Post.
1 tablespoon olive or canola oil
1 medium onion, chopped
2 pounds carrots, peeled and cut crosswise into thin slices
1 apple, peeled cored and chopped
8 cups no-salt-added chicken or vegetable broth
1/2 cup Greek-style yogurt
Salt
Heat oil in a large pot and add the onion, carrots and apple; cook, covered, until the vegetables soften, about 15 minutes. Add the chicken or vegetable broth and bring to a boil. Reduce the heat to low, and cook until the carrots are tender, about 20 minutes. Remove the solids and transfer them to the blender or food processor (or Vitamix!). Process until smooth. Add the yogurt, if desired, and process again, then stir this mixture back into the soup in the pot. Season with salt
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