Carrot Apple Soup Submitted by Linda Calvey 1 1/2 lb. carrots, peeled and chopped (about 8 lg.) 3 tart apples (such as Granny Smith)...peeled and chopped ( about a lb.) 1 lg. yellow onion , chopped 2 cups cream 1 1/2 cups unsalted chicken cooking stock 1 1/4 cups apple cider ( I used the fresh pressed from Heritage Orchards) 3 fresh thyme sprigs 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1. Bring all ingredients to a boil in a Dutch oven over med-high. heat ; reduce to low, and simmer, stirring occasionally, 50 or 60 min. or until the carrots are tender. Remove from heat, and cool 15 min. 2. Remove thyme sprigs. Process soup in batches, in a blender or food processor until smooth.
Posted on: Tue, 14 Oct 2014 15:08:10 +0000
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