Recipe by Grannydragon
The apple and carrot flavors come through in this simple soup, made with easy to find ingredients. May be easily doubled or quadrupled.
Top Review by Sydney Mike
Very different, very tasty, very easy to make! I took a bit longer then might be necessary, but I diced everything small! Also de-veined (?) the celery to keep it from being too stringy! However, after blending the cooked soup in the blender, I didn't discard the solids! Might try that another time just to see what the difference is, but I wanted the bits & pieces in the soup, & it was GREAT, in my book! Thanks for posting the recipe! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]
- 1 lb carrot, peeled and diced
- 1 stalk celery, diced
- 1 green apple, diced
- 1⁄2 medium onion, diced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cups chicken stock or 2 cups vegetable stock
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon brown sugar
- salt and pepper, to taste
Directions See How It's Made
- Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
- Add butter and stir to melt.
- Add stock and cook for 10 minutes.
- Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
- Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
- Season with salt and pepper and serve hot.