Granny Smith Apple-Onion Soup with Celeriac

6 Servings

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Granny Smith Apple-Onion Soup with Celeriac Ingredients

1 Spanish onion; coarsely	2 c Vegetable broth; to thin,
Vegetable cooking spray	Salt and white pepper
1 lg Red potato; diced	Fresh lime juice; optional
2 Granny Smith apple; or one	Chopped chives; for garnish
1 lb Celery root or smaller;	Celery seeds; optional
1/4 ts Extra virgin olive oil;	French baguette slices;
6 c Vegetable broth; PLUS up to

Instructions for Granny Smith Apple-Onion Soup with Celeriac

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. * 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@earthlink.net Distribution: eat-lf, mc-recipe, fareshare. Recipe by: APPLES A Cookbook 1997* / Pat Hanneman Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 08, 1998, converted by MM_Buster v2.0l.

Main Ingredient: OnionsCuisine: Uncategorized