Apple Harvest Soup
Yield: 5-6 servings
4 Nova Scotia apples, peeled and chopped
2 tbsp vegetable oil
1 tbsp butter
1 large onion, chopped
4 cups squash, cubed
2 large carrots, sliced
2 parsnips, sliced
1 cup apple juice or cider
3 cups chicken or vegetable stock
1/4 tsp pepper
1/2 tsp curry
1 cup milk
Heat the oil and butter in saucepan, add the onion and apples and sauté
over medium heat for 5-10 minutes, until soft. Add the
squash, carrots, parsnips, apple juice, stock and spices. Cover pan and simmer for 25
minutes. Pureé the vegetables in a blender or food
processor. Return pureé to saucepan, add milk and bring almost to boil.
Pour into serving bowls and top with a few thin apple slices.
Makes 5-6 servings.
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