Side Pannel
Granny Smith Apple-Onion Soup with Celeriac
Granny Smith Apple-Onion Soup with Celeriac
- Recipe Submitted by ADMIN on 09/26/2007
Category: High Fiber, Low Fat, Vegetarian, Soups
Ingredients List
- 1 Spanish onion; coarsely
- -chopped
- Vegetable cooking spray
- 1 lg Red potato; diced
- 2 Granny Smith apple; or one
- -each green apple and red
- -apples, cored and chopped
- 1 lb Celery root or smaller;
- -peeled and diced
- 1/4 ts Extra virgin olive oil;
- -optional
- 6 c Vegetable broth; PLUS up to
- 2 c 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.
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.
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