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I got this out of the wingnut free daily -- they have the better crossword and good recipes on occasion. Supposedly this makes 2 quarts of soup
Ingredients
4 ounces butter
1 onion
1 cup peeled, cored and roughly chopped Granny Smith (or other tart baking) apple
1 cup peeled and roughly chopped rutabaga
1 cup peeled, seeded and roughly chopped butternut squash
1 cup peeled and roughly chopped carrots
1 cup peeled and roughly chopped sweet potato
1 quart chicken stock or low-sodium broth
2 cups heavy cream
1/4 cup maple syrup
pinch of cayenne pepper
salt to taste
lemon slices and chives for garnish.
Directions
1. Melt butter in large pot set over medium-high heat.
2. Add the chopped vegetables and cook until the onion is translucent, stirring occasionally.
3. Add stock and bring to boil.
4. Reduce heat to low and cook 20 to 25 minutes or until vegetables tender.
5. Puree in blender (or food processor).
6. Strain through sieve into the pot used to cook the vegetables.
7. Add cream, maple syrup, cayenne, and salt.
8. Bring to simmer and serve.
I added a little black pepper to give it a bit more kick, but this is a *nice* soup right out of the pot. Let's see how it holds up in a day or two in the fridge.
Ingredients
4 ounces butter
1 onion
1 cup peeled, cored and roughly chopped Granny Smith (or other tart baking) apple
1 cup peeled and roughly chopped rutabaga
1 cup peeled, seeded and roughly chopped butternut squash
1 cup peeled and roughly chopped carrots
1 cup peeled and roughly chopped sweet potato
1 quart chicken stock or low-sodium broth
2 cups heavy cream
1/4 cup maple syrup
pinch of cayenne pepper
salt to taste
lemon slices and chives for garnish.
Directions
1. Melt butter in large pot set over medium-high heat.
2. Add the chopped vegetables and cook until the onion is translucent, stirring occasionally.
3. Add stock and bring to boil.
4. Reduce heat to low and cook 20 to 25 minutes or until vegetables tender.
5. Puree in blender (or food processor).
6. Strain through sieve into the pot used to cook the vegetables.
7. Add cream, maple syrup, cayenne, and salt.
8. Bring to simmer and serve.
I added a little black pepper to give it a bit more kick, but this is a *nice* soup right out of the pot. Let's see how it holds up in a day or two in the fridge.
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