APPLE-POTATO SOUP
This soup has a wonderful combination of apples, bacon (I use a bacon substitute) and leeks. Not too sweet, with a nice "bite." Sweet-tart apples and smokey bacon play off one another nicely. Good Fall soup, or Thanksgiving side dish which was when I made it. I could not find celery root so I added a few more stalks of celery. Can be made a day ahead, refrigerated and reheated for the next day. Leftover apple rings make a great snack. From a 2006 issue of Cottage Living, a Sara Foster recipe.
Provided by Kumquat the Cats fr
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Saute onion in hot oil over medium-low heat in a soup pot or Dutch oven 10 minutes or until soft and translucent. Add celery and leek and saute 5 minutes. Add garlic and saute 2 minutes.
- Stir in apples and next 8 ingredients (through pepper). Bring to a boil, reduce heat and simmer, uncovered, 45 minutes.
- Meanwhile, preheat oven to 350 and thinly slice apple for apple rings using a mandoline if possible. Lightly coat a baking sheet with cooking spray, and place apple slices in a single layer on sheet. Sprinkle with sugar and bake about 15 minutes. Sprinkle evenly with salt, if desired.
- Remove soup from heat and let cool slightly. Process with an immersion blender, or place soup in a food processor or blender and process in batches until smooth. Return to pot.
- Stir in milk or half-and-half and next 2 ingredients; cook over low heat, stirring occasionally, until hot. Top with oven-baked apple slices, bacon (vegetarian or regular or crispy pancetta) and chives.
Nutrition Facts : Calories 359.4, Fat 16, SaturatedFat 4.6, Cholesterol 18.3, Sodium 812.1, Carbohydrate 50.2, Fiber 6.5, Sugar 21.7, Protein 6.7
ROASTED APPLE, ONION, AND POTATO SOUP
Roasting the apples brings out their natural sweetness while adding a smoky flavor to this soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Toast the fennel seeds in a small dry skillet over medium heat, shaking, until aromatic. Transfer the toasted seeds to a spice mill, and grind to a fine powder. Reserve 1 1/2 teaspoons of the ground fennel. (Any remaining ground fennel may be saved in an airtight container.)
- Heat oven to 450 degrees with rack in center. Spray a 9 by 12 3/4 by 2 1/2-inch roasting pan with cooking spray. Arrange the onions and the potatoes in pan. Core 2 apples, and add to pan. Spray onions, potatoes, and apples with cooking spray, and sprinkle with the cumin, reserved fennel, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast 25 minutes. Remove apples from pan, and let cool. Using a spatula, turn vegetables over, and continue to roast, 25 to 40 minutes, or until onions are tender when pierced with a knife.
- Set aside 2 cooked potato quarters and 2 cooked onion quarters; cut into bitesize chunks, and reserve. Transfer remaining onions and potatoes to a food processor. Add 1/2 cup of chicken stock to pan; place over medium-high heat. Scrape up any cooked-on bits with a wooden spoon, and add the warm liquid to food processor. Add 1 1/2 cups stock to processor. Puree until smooth. Transfer puree to a stockpot. Remove peel from 2 cooked apples. Add the flesh to food processor. Add 1 1/2 cups stock, and puree until smooth. Transfer to the stockpot, stir, and warm over medium heat. (If soup is too thick, add the remaining 1/2 cup stock, and warm.) Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile, peel and core the remaining apple; cut into 1/2-inch chunks. Spray a skillet with cooking spray. Cook over medium high heat, 8 to 12 minutes, until chunks are golden brown.
- To serve, add apple, potato, and onion chunks to soup, and warm over medium heat. Season to taste. Sprinkle with tarragon.
Nutrition Facts : Calories 173 g, Cholesterol 1 g, Fat 1 g, Fiber 5 g, Protein 6 g, Sodium 538 g
QUICK APPLE AND SWEET POTATO SOUP
Provided by Sunny Anderson
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.
- In batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
APPLE CHEDDAR POTATO SOUP
Make and share this Apple Cheddar Potato Soup recipe from Food.com.
Provided by Parsley
Categories Apple
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes.
- Stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender.
- Using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. Return to saucepan.
- Over very low heat, stir in cheese and cream.
- In a small bowl, whisk together milk and flour; add to soup and stir. Add nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle.
- Serve.
Nutrition Facts : Calories 511.4, Fat 35.3, SaturatedFat 19.6, Cholesterol 98.3, Sodium 884.5, Carbohydrate 26.3, Fiber 3.4, Sugar 9.1, Protein 22
POTATO, LEEK AND APPLE SOUP
Make and share this Potato, Leek and Apple Soup recipe from Food.com.
Provided by Ness73
Categories Low Protein
Time 30m
Yield 2 Litres, 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute the leeks in the butter until soft (use a large pot).
- Add apple and potato to the leek and cook for a further 2 minutes.
- Add rest of ingredients to pot and simmer until apple and potato is cooked.
- Let soup cool slightly and then puree.
- Add more tumeric, curry powder and S & P to your taste. Water can be added if it is too thick.
Nutrition Facts : Calories 344.9, Fat 9.3, SaturatedFat 3.5, Cholesterol 22.9, Sodium 761.9, Carbohydrate 50.4, Fiber 4, Sugar 17.9, Protein 15.6
CELERIAC, POTATO, LEEK AND APPLE SOUP
A sweet and savory mixture that works well as a soup. I've always loved the combination of celeriac, potatoes and apples, which I first tasted in France as a celeriac, potato and apple purée. The sweet and savory mixture works very nicely as a soup. I like to strain this soup after I purée it to get a velvety texture.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h30m
Yield 16 to 18 demitasse servings or 8 bowls
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
- Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1681 milligrams, Sugar 12 grams
ROASTED SWEET POTATO & APPLE SOUP
Savory with a touch of sweetness, this fall soup is sure to keep the chill away. Serve it as a starter or paired with a grilled sandwich for lunch or a light dinner. -Lisa Kalmbach, Papillion, Nebraska
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place sweet potatoes, onion, apple and garlic cloves in a greased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 40-45 minutes or until very tender, stirring occasionally., Cool slightly. Process in batches in a blender with broth until smooth. Transfer to a large saucepan. Stir in salt and pepper; heat through, stirring occasionally. If desired, serve with sour cream.
Nutrition Facts :
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SMOKED SAUSAGE, APPLE AND POTATO SOUP RECIPE
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5/5 (10)Estimated Reading Time 5 minsServings 6-8Total Time 40 mins
- Heat one tablespoon oil in a large stockpot over medium-high heat. Add the sausage and sauté for 4 to 5 minutes, stirring occasionally, until lightly browned. Transfer the sausage to a clean plate and set aside.
- Heat the remaining tablespoon of oil in the stockpot over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the carrots, celery and garlic and sauté for 2 more minutes, stirring frequently.
- Add the stock, coconut milk, potatoes, apple, Old Bay, bay leaves, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover, and cook for 15 minutes or until the potatoes are completely tender.
- Stir in the cooked sausage and remove and discard the bay leaves. Then give the soup a taste and season with salt, pepper, and/or extra Old Bay as needed.
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