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Roasted Autumn Vegetable Soup with Apples
Posted by Peggy on October 6, 2009
Recipe: Roasted Autumn Vegetable Soup with Apples
1 tablespoon olive oil
2 small tart apples, peeled, cored, chopped into 1/2-inch pieces
3 cups chicken stock
4-6 cups roasted vegetables
2 cups apple cider
1/2 cup whole-milk
plain yogurt, strained yogurt preferred
Snipped fresh chives
1. In a large, heavy-bottomed pot, heat olive oil over medium heat. Sauté apples 3 minutes until lightly softened. Meanwhile, In a processor or blender, purée leftover roasted vegetables. 2. Add strained stock to pot then whisk in vegetable purée and apple cider. Simmer 15 minutes. Whisk yogurt into soup and heat. Season with kosher salt and freshly ground pepper. Ladle soup into bowls and garnish with snipped chives.
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