BROCCOLI APPLE SOUP
Great "what's in the fridge?" recipe, easy to prepare with just a few fresh ingredients. From the HungryMonster website. Check back soon for alterations. 11/21/05- You can use florets too, but they won't be thoroughly processed so be careful not to inhale, even though it's yummy. Enjoy!
Provided by b. limon
Categories Apple
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pot with lid.
- Add broccoli, thyme, onion, apple and celery.
- Cover and cook over low heat 10 minutes.
- Add stock and pepper, cook 30 minutes more.
- Remove from heat and cool slightly.
- Puree 1 cup at a time in blender or food processor.
- Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups.
Nutrition Facts : Calories 71.2, Fat 1.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 39.6, Carbohydrate 13.4, Fiber 3, Sugar 7.2, Protein 2.8
PEANUT SOUP
Popularized in colonial Williamsburg, this simple, silky soup gets brightened up with lemon juice and served with diced green apple for a touch of tartness and red pepper flakes for heat.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h50m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes.
- Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary.
- Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil.
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