Roasted Apple Soup Recipe
Nutritional Info (Per serving):
Calories: 101, Saturated Fat: 0g, Sodium: 296mg, Dietary Fiber: 2g, Total Fat: 2g, Carbs: 21g, Sugars: 12g, Cholesterol: 1mg, Protein: 2g
Exchanges: Fruit: 1, Starch: 0.5
Carb Choices: 1.5
Ingredients
6 medium apple(s), cooking, peeled, cored and quartered 2 medium potato(es), baking variety, peeled and cut up 1 large onion(s), quartered 2 teaspoon oil, peanut 1/4 teaspoon pepper, white 2 can(s) broth, reduced-sodium chicken, 14 ounces each 1 cup(s) water 1/2 cup(s) milk salt half-and-half
Preparation
1. Preheat oven to 425°F. In a large bowl, combine apples, potatoes, onion, oil, and the 1/4 to 1/2 teaspoon white pepper; toss gently. Arrange in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, about 30 minutes or until beginning to brown, stirring once.
2. Transfer apple mixture to a large saucepan. Stir in broth and the water. Bring just to boiling; reduce heat. Cover and simmer about 20 minutes or until potatoes are very tender. Stir in milk. Cool slightly.
3. Transfer one-fourth of the apple mixture to a blender. Cover and blend until smooth.* Pour blended mixture into a large bowl. Repeat with remaining mixture, one-fourth at a time. Return to saucepan. Heat through. Season to taste with salt and additional white pepper. If desired, swirl a little half-and-half into individual servings.
Nutritional Info (Per serving):
Calories: 101, Saturated Fat: 0g, Sodium: 296mg, Dietary Fiber: 2g, Total Fat: 2g, Carbs: 21g, Sugars: 12g, Cholesterol: 1mg, Protein: 2g
Exchanges: Fruit: 1, Starch: 0.5
Carb Choices: 1.5
Ingredients
6 medium apple(s), cooking, peeled, cored and quartered 2 medium potato(es), baking variety, peeled and cut up 1 large onion(s), quartered 2 teaspoon oil, peanut 1/4 teaspoon pepper, white 2 can(s) broth, reduced-sodium chicken, 14 ounces each 1 cup(s) water 1/2 cup(s) milk salt half-and-half
Preparation
1. Preheat oven to 425°F. In a large bowl, combine apples, potatoes, onion, oil, and the 1/4 to 1/2 teaspoon white pepper; toss gently. Arrange in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, about 30 minutes or until beginning to brown, stirring once.
2. Transfer apple mixture to a large saucepan. Stir in broth and the water. Bring just to boiling; reduce heat. Cover and simmer about 20 minutes or until potatoes are very tender. Stir in milk. Cool slightly.
3. Transfer one-fourth of the apple mixture to a blender. Cover and blend until smooth.* Pour blended mixture into a large bowl. Repeat with remaining mixture, one-fourth at a time. Return to saucepan. Heat through. Season to taste with salt and additional white pepper. If desired, swirl a little half-and-half into individual servings.
