Yield: 6 Servings
|1 \N||Spanish onion; coarsely chopped|
|\N \N||Vegetable cooking spray|
|1 large||Red potato; diced|
|2 \N||Granny Smith apple; or one each green apple and red apples, cored and chopped|
|1 pounds||Celery root or smaller; peeled and diced|
|¼ teaspoon||Extra virgin olive oil; optional|
|6 cups||Vegetable broth; PLUS up to|
|2 cups||Vegetable broth; to thin, optional|
|\N \N||Salt and white pepper|
|\N \N||Fresh lime juice; optional|
|\N \N||Chopped chives; for garnish|
|\N \N||Celery seeds; optional garnish|
|\N \N||French baguette slices; accompaniment|
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 ¼ 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.
* INFO * Editor may be Robert Berkeley, NY chef; author of Peppers and of Berries, two other books in this series. Recipe from Apples A Cookbook (1997: Quantum : Chartwell, Singapore; 078580790X) >MC and Email by kitpath@... Distribution: eat-lf, mc-recipe, fareshare.
Recipe by: APPLES A Cookbook 1997* / Pat Hanneman Posted to EAT-LF Digest by kitpath@... on Dec 08, 1998, converted by MM_Buster v2.0l.