Total Time
Prep 10 mins
Cook 40 mins

Interesting recipe clipped from the Dallas Morning News. I haven't made this yet but wanted to make sure I didn't lose.

Ingredients Nutrition


  1. Heat olive oil over medium heat in a Dutch oven. Add onion and saute until softened. Add the celery, carrot and garlic. Saute about 2 minutes.
  2. Stir in potatoes, apples, water, wine, 1/4 teaspoons thyme, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer 30 minutes, until the vegetables are very soft.
  3. Puree the soup in a food processor, adding remaining 1/4 tsp thyme, the cheese and half-and-half. Process until smooth and strain through a sieve. Pour into clean pan and heat over medium-low heat.
  4. Stir in lemon juice and serve.
Most Helpful

This was such an amazing soup! I had a luncheon for some vegetarian friends, and this was the main star. I definately recommend both pureeing & using the sieve as stated, for it has such a delicate consistancy when you do. I used broth in lieu of water to give it a tad more depth. My guests liked it so much that they will use it as a starter for their Thanksgiving dinner.

HesterX November 13, 2006