RUSTIC AUTUMN SOUP

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RUSTIC AUTUMN SOUP image

Categories     Soup/Stew     Vegetable

Yield 13 servings 3-1/4 qts.

Number Of Ingredients 16

•5 medium parsnips, chopped
•5 medium carrots, chopped
•2 medium onions, chopped
•1 medium sweet potato, peeled and chopped
•1 medium turnip, peeled and chopped
•1/2 medium tart apple, peeled and chopped
•2 tablespoons chopped roasted sweet red pepper
•2 celery ribs, chopped
•3 cans (14-1/2 ounces each) reduced-sodium chicken broth
•2 Spice Islands® Bay Leaves
•1 garlic clove, minced
•1 teaspoon dried tarragon
•1/2 teaspoon salt
•1/2 teaspoon pepper
•2 cups half-and-half cream
•Optional garnish: additional cooked finely chopped carrots, parsnips and/or apples, fresh chives

Steps:

  • •In a Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Discard bay leaves. Cool slightly. •In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Garnish with additional cooked vegetables and/or apples and chives.

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