Rustic Autumn Soup Recipe

By pattie_d

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.

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 Spice Islands® 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

Preparation

Step 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.

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).

Nutritional Facts
1 cup equals 134 calories, 4 g fat (3 g saturated fat), 18 mg cholesterol, 384 mg sodium, 20 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.