Best Fall Carrot Soup With Apple Chicken Sausage Recipes

CARROT APPLE SOUP

Carrot Apple Soup image

"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 9

Ingredients

1 tablespoon reduced-fat margarine
8 medium carrots, thinly sliced
2 medium tart apples, peeled and chopped
1 medium onion, chopped
1 celery rib, thinly sliced
5 cups low-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf

Steps:

In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

CHICKEN APPLE SAUSAGE WITH CABBAGE

Chicken Apple Sausage with Cabbage image

This is a great cold weather meal, although it's delicious anytime of the year.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ teaspoons butter
1 teaspoon olive oil
4 links chicken and apple sausage
1 onion, sliced
salt and freshly ground black pepper to taste
3 cloves garlic, crushed
3 cups apple cider or apple juice
1 pound small Yukon Gold potatoes, scrubbed but not peeled
1 ½ pounds finely shredded green cabbage
salt and freshly ground black pepper to taste
2 tablespoons Dijon mustard, for garnish
2 tablespoons chopped fresh parsley, for garnish

Steps:

Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
Stir garlic into sausage mixture; cook and stir for 30 seconds.
Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 63.5 g, Cholesterol 108 mg, Fat 14.1 g, Fiber 7.1 g, Protein 17.7 g, SaturatedFat 4.5 g, Sodium 706.2 mg, Sugar 29.4 g

FALL CARROT SOUP WITH APPLE CHICKEN SAUSAGE

Fall Carrot Soup With Apple Chicken Sausage image

Another great recipe from Wilson Farms in Lexington MA. (This place is like Disneyland for foodies -- it's paradise!) This is really delicious, and great for fall cooking.

Provided by KLHquilts

Categories Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs carrots, peeled and chopped roughly
1/2 lb kohlrabi, peeled and chopped roughly
1 sweet potato (medium, peeled and chopped roughly)
1 yellow onion, roughly chopped
1/2 yellow onion, diced
4 -6 garlic cloves
1 teaspoon garlic, minced
4 sprigs fresh thyme, tied together with twine
3/4 cup apple cider
1 1/2 quarts chicken stock (reserve one cup)
8 ounces sausage (use sweet apple chicken sausage cut into small cubes)
1 bunch collard greens (or kale, or a mixture of both, thinly sliced and with stems discarded ( small bunches)
2 tablespoons olive oil, divided

Steps:

Heat 1 tablespoons of olive oil in a large soup pot over medium-high heat.
Add carrots and cook for five minutes.
Add kohlrabi and sweet potatoes, and cook for another ten minutes, stirring often.
Add onions, whole garlic cloves, and thyme bundle. Cook another 5-8 minutes.
Add one cup of cider and most of stock (reserving the one cup listed above). Stock should just cover vegetables. Season to taste with salt and pepper. Cover and bring to a boil.
Reduce heat to a simmer and cook until vegetables are tender (about 30 minutes).
While soup is simmer, add 1 tablespoons olive oil to a large skillet. Add sausage and diced onions, and lightly saute for about five minutes (until sausage is browned).
Add minced garlic and cook for another ten minutes.
Add to skillet greens, cider, stock, and a pinch of salt and pepper. Simmer until greens are tender (10-15 minutes).
When carrots are tender, remove soup pot from heat. Discard the thyme bundle, puree the soup, and add salt and pepper to taste (if necessary.).
Evenly apportion sausage/greens mixture into serving bowls; add enough soup to cover. Serve while hot.