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Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Yield: Makes 8 servings
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| This lovely autumnal soup is flavored with orange and garnished with apple slices. |
RECIPE INGREDIENTS
| 2 teaspoons canola oil |
| 2 cups 1-inch slices leeks (white part only; 2 leeks) |
| 1/2 cup coarsely chopped onions (2 ounces) |
| 2 carrots, sliced (8 ounces) |
| 1 green apple, peeled, cored, and cut into 1-inch wedges (4 ounces) |
| 1 butternut squash, peeled, seeded, and cut into 1-inch chunks (2 pounds) |
| 1 sprig fresh thyme or 1/2 teaspoon dried |
| 1 bay leaf |
| 1 teaspoon ground allspice |
| 1 teaspoon ground cinnamon |
| 2 teaspoons kosher salt |
| 7 cups Vegetable broth or Chicken stock, plus more if necessary |
| 1/4 cup frozen orange juice concentrate, thawed |
| 8 teaspoons nonfat plain yogurt |
| 1 green or red apple, peeled, cored, and thinly sliced (4 ounces) |
| 8 sprigs fresh chervil |
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DIRECTIONS
In a large pot, heat the oil over medium heat. Add the leeks,
onions, carrots, apple wedges, squash, thyme, bay leaf, allspice, cinnamon,
and salt. Cook, stirring occasionally, for about 10 minutes, until the
vegetables begin to soften. Add the broth. Bring to a boil over high heat,
reduce the heat to medium-low, and simmer, partially covered, for about 45
minutes, or until the vegetables are tender. Remove the thyme sprig and bay
leaf and let the soup cool for 15 minutes.
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In a blender or food processor, process the soup to a smooth
consistency. (This may have to be done in batches.) Return to the pot, stir
in the orange juice concentrate, and reheat gently, adjusting the
consistency by adding more broth if necessary.
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Ladle the soup into heated soup bowls and garnish each with a
teaspoon of yogurt, a couple of apple slices, and a sprig of chervil.
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Recipe reprinted by permission of Broadway Books. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 8 servings
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| Carbohydrates, Total: |
29g |
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