RUSTIC AUTUMN SOUP

Rustic Autumn Soup image

This recipe is a great way to use the harvest of fall. The rich, velvety soup makes a special first course, and the flavors of root vegetables really shine with a subtle sweetness from apple. -Denice Hageli, Elmhurst, Illinois

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 13 servings (3-1/4 quarts).

Number Of Ingredients 16

Ingredients

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 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.

Nutrition Facts : Calories 134 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 384mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges