Winter Roots Apple And Apricot Soup Recipes

WINTER ROOT VEGETABLE SOUP

Steps:

• In a large pan soup pan, saute the onion and celery in butter or olive oil. When the onions are soft, add the garlic and fresh herbs. Mix until the garlic is soft, about a minute. Then add te parmesean cheese rind and chopped root vegetables. Mix well before adding the stock.
• Once the stock is added, bring the soup to a simmer and reduce the heat. Continue cooking until the vegetables are soft. Season to taste with salt & pepper. Serve the soup with freshly grated Parmesan and a dollop of pesto.
• To make a creamy version of this soup, take an immersion blender to the mixture and add a mixture of flour and water to help thicken it. About 1 tbsp of flour to 1 tbsp of water. Add some heavy cream and serve!

ARMENIAN APRICOT SOUP

Steps:

• Heat the oil in your soup pot over medium heat, then stir in the onions and carrots. Saute for about 10 minutes. Add the cumin and stir well. Decrease the heat, cover, and let the vegetables sweat for ten minutes.
• Add the lentils and pour in enough of the water to cover. Bring to a simmer, then reduce the heat to medium low and cook for twenty minutes, or until the lentils and carrots are tender. Add more of the water as needed as the lentils soften and expand.
• Remove from the heat, stir in the apricots and any remaining water, and season with salt. Use an immersion blender to puree until smooth; alternatively working in batches, puree in a regular blender until smooth. Take care not to over salt this soup. The right amount will bring out the flavor of the apricots but leave the onions in the background. Serve hot.

MY HONEY'S APPLE AND APRICOT PIE

Steps:

• FILLING: Place apricots in a heat resistant bowl and pour enough boiling water over them to cover. Allow to soak for 5 mins or until soft. Drain. Combine all filling ingredients in a large bowl.
• CRUMBLE TOPPING: In a separate bowl, place dry cake mix, oats, and almonds. Pour melted butter over top and stir, tossing to separate and crumble.
• ASSEMBLY: Preheat oven to 425°F Spoon filling into pie crust. Drizzle with honey. Spoon crumble mixture over fruit filling and bake for approximately 25-30 minutes.

CROCK POT LENTIL AND APRICOT SOUP

Steps:

• Wash and drain lentils.
• Chop up everything that requires chopping and throw the lot in the crock pot.
• Cook on the AUTO setting of the crock pot Garnish with cilantro when serving.
• Really nice with crusty bread!

WINTER ROOT VEGETABLE SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
• Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
• Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

CELERY ROOT AND APPLE SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
• Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
• Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
• Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

RED LENTIL AND APRICOT SOUP

Steps:

• In a large deep saucepan, combine the lentils, onion, tomatoes with their liquid, apricots, ginger, garlic, garam masala and turmeric. Add four cups water. Bring to a boil, reduce the heat, cover and simmer until the lentils are soft, about 30 minutes. Mix in the cilantro. Season to taste with salt and pepper.
• Meanwhile, heat the oil in a small saucepan over medium-high heat. Mix in the cumin and cook, stirring, until the oil is bubbling and the seeds start to darken in color, about two minutes. Immediately, off the heat, mix in the pomegranate molasses or juice concentrate. Take care, as it will splatter.
• Divide the soup among four deep soup bowls. Drizzle on the cumin mixture and serve.

APPLE AND APRICOT CRISP

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, soak the apricots in brandy for 5 minutes.
• Blend flour, brown sugar, salt and butter until mixture resembles coarse meal.
• Add oats and almonds and toss.
• In a 9 inch glass pie dish, toss together apples, apricots and brandy.
• Sprinkle oat mixture evenly over top and bake for 30-35 minutes, or until apples are tender and topping is browned.