Rustic Autumn Soup

Name: Rustic Autumn Soup
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

16 ingredients

2 steps

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

Directions

1

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.
2

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.