Granny Smith Apple-onion Soup With Celeriac Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Spanish onion, coarsely chopped
Vegetable cooking spray,
1 large: Red potato, diced
2: Granny Smith apple, or one each green apple and red apples, cored and chopped
1 lbs: Celery root or smaller, peeled and diced
1/4 tsp: Extra virgin olive oil, optional
6 cup: Vegetable broth, PLUS up to
2 cup: Vegetable broth, to thin, optional
Salt and white pepper,
Fresh lime juice, optional
Chopped chives, for garnish
Celery seeds, optional garnish
French baguette slices, accompaniment
Directions:
TESTED with better than bouillon: half mushroom and have vegetable soup
base. Tested with a 12-oz celeriac. Plan to lose about 15% of the root
during peeling. Puree soup with burst of celery flavors. The apples are not
distinctive; instead they make the soup bright and crisp. Measures are not
precise. Use what is on hand and add broth to thin soup to the consistency
of an applesauce. Pat H
DIRECTIONS: In a large, nonstick if possible, sauce pan, saute onions,
potatoes, apples and celery root in cooking spray. Add 1/4 teaspoon of a
fruity olive oil, if using. When the onions are soft, add the first measure
of vegetable broth; bring to a boil; reduce heat and simmer (uncovered) for
about 40 minutes until all vegetables are very soft. Puree, adding broth to
thin the soup as necessary. Season with salt and pepper. Add a squeeze of
fresh lime juice (optional). Serve in soup plates; garnish with chives and
celery seeds. Offer a plain bread such as French or Italian white.
PER SERVING 273 cals, 6g fat, 7g fiber. 100% of RDV for Vitamin A.
* INFO * Editor may be Robert Berkeley, NY chef; author of Peppers and of
Berries, two other books in this series. Recipe from Apples A Cookbook
(1997: Quantum : Chartwell, Singapore; 078580790X) >MC and Email by
kitpath@earthlink.net Distribution: eat-lf, mc-recipe, fareshare.
Recipe by: APPLES A Cookbook 1997* / Pat Hanneman
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 08, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp
base. Tested with a 12-oz celeriac. Plan to lose about 15% of the root
during peeling. Puree soup with burst of celery flavors. The apples are not
distinctive; instead they make the soup bright and crisp. Measures are not
precise. Use what is on hand and add broth to thin soup to the consistency
of an applesauce. Pat H
DIRECTIONS: In a large, nonstick if possible, sauce pan, saute onions,
potatoes, apples and celery root in cooking spray. Add 1/4 teaspoon of a
fruity olive oil, if using. When the onions are soft, add the first measure
of vegetable broth; bring to a boil; reduce heat and simmer (uncovered) for
about 40 minutes until all vegetables are very soft. Puree, adding broth to
thin the soup as necessary. Season with salt and pepper. Add a squeeze of
fresh lime juice (optional). Serve in soup plates; garnish with chives and
celery seeds. Offer a plain bread such as French or Italian white.
PER SERVING 273 cals, 6g fat, 7g fiber. 100% of RDV for Vitamin A.
* INFO * Editor may be Robert Berkeley, NY chef; author of Peppers and of
Berries, two other books in this series. Recipe from Apples A Cookbook
(1997: Quantum : Chartwell, Singapore; 078580790X) >MC and Email by
kitpath@earthlink.net Distribution: eat-lf, mc-recipe, fareshare.
Recipe by: APPLES A Cookbook 1997* / Pat Hanneman
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 08, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp