Monday, June 11, 2007

Apple-Turnip Soup

1/2 cup loosely packed dried apples (do not substitute fresh)

1 onion, preferably Vidalia, chopped

1 celery stalk, trimmed and chopped

3 large turnips, peeled and diced

3 cups apple juice, preferable fresh pressed

plain nonfat yogurt, for garnish (optional)

Place the apples, onion, celery, turnips and apple juice in a large saucepan. Bring the mixture to a simmer over medium-high heat. Reduce the heat to medium-low, cover, and simmer until all of the vegetables and dried fruit are soft enough to puree, about 40 min.

Puree with an immersion blender or in a food processor. Transfer the soup back into the saucepan. Return to the heat and warm through. Serve with a dollop of yogurt if you’d like.

(Source: The Essential Vegetarian Cookbook)

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