QUICK APPLE AND SWEET POTATO SOUP
Provided by Sunny Anderson
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.
- In batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
SPICED APPLE CIDER SOUP WITH SWEET POTATO DUMPLINGS, QUINCE, AND DATES
Sitting in a spice cider soup, potato dumplings take on a fall twist with the use of sweet potatoes instead of russet and the use of quince and dates.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 24
Steps:
- Prepare the Spiced Apple Cider: In a large pot, combine apple cider, apples, ginger, peppercorns, mace, cloves, cinnamon, and star anise. Bring to a simmer; cook until apples break down, about 2 hours. Allow to cool overnight; pour through a strainer lined with cheesecloth.
- Prepare the Sweet Potato Puree: Preheat oven to 325 degrees. Wrap sweet potatoes in parchment-lined aluminum foil, and place over a bed of salt on a baking sheet; bake until soft, 1 to 1 1/2 hours. Allow to cool.
- Using a spoon, remove flesh into a bowl, and stir in 2 teaspoons of salt. Pass through a food mill, fitted with a fine disc, into a medium bowl. You'll need 1 cup of puree for the dumplings.
- Form a well in center of puree. Add flour, egg, and sugar; mix until incorporated. Transfer to a pastry bag fitted with a large round tip; set aside.
- Prepare the Poached Quince: In a medium saucepan, combine 6 cups water, sugar, star anise, and vanilla bean. Bring to a boil over high heat; reduce to a simmer. Add quince, and cover with a parchment paper round; weight with a small heatproof plate to keep the quince submerged. Poach until tender, testing with a knife, about 30 minutes. Allow to cool.
- When completely cooled, remove quince, and cut in half lengthwise. Discard poaching liquid. Remove core, and cut into 1/2-inch pieces; set aside.
- Prepare the Fried Pine Nuts: Heat grapeseed oil in a small skillet over medium-high heat; add pine nuts, and toss continuously until browned. Add sugar and salt, tossing to coat. Drain on a paper towel. Allow to cool.
- Just before serving, reheat Spiced Apple Cider. Bring a large pot of water to a boil; squeeze 1/2-inch long tubes of sweet potato mixture into water. Poach for 1 minute.
- Meanwhile, divide quince and dates among six warmed serving bowls. Place a dollop of whipped cream on one side of each bowl. Using a slotted spoon, remove poached dumplings and place over fruit; ladle warm cider into bowl opposite the cream. Serve immediately.
CHEDDAR CHEESE APPLE SOUP
This Cheddar Cheese Apple Soup is bursting with sweet and savory flavors, plus it's incredibly easy to make! This ultra-creamy, velvety, smooth soup is deliciously flavorful with notes of fruity apples, sharp cheddar, salty bacon, subtle sweet potatoes and complex apple cider! This five-star recipe is the definition of fall comfort food and it's guaranteed to get rave reviews! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Appetizer entree Soup
Time 50m
Number Of Ingredients 14
Steps:
- Cook the bacon (optional): Place a large soup pot over medium heat. Add the bacon and cook, stirring frequently, until crispy, about 8 minutes. Remove bacon with a slotted spoon to a paper towel lined plate and set aside. Blot or drain all but 2 tablespoons of bacon grease from the pot.
- Add the vegetables: In the same pot, add the potatoes and increase the heat to medium-high. Season with 1 tsp salt and ¼ tsp pepper. Cook, stirring occasionally, for 5 minutes. Add in the onions and apples. Cook, stirring frequently, until the vegetables are softened, about 6-8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 2 minutes.
- Add liquids: Slowly add the stock and use the back of a wooden spoon to scrape up any brown bits from the bottom of the pan. Add the apple cider, thyme and bay leaves. Stir well to combine. Increase heat and bring to a boil. Reduce heat to a rapid simmer. Cook, stirring occasionally for 10-12 minutes, or until potatoes are tender. Remove bay leaves and discard.
- Puree: Turn the heat off under the pot and use an immersion blender to puree the soup. OR, transfer the soup in batches to high-speed stand blender and puree. Return soup to the pot.
- Add brandy and cream: Turn heat to medium-low and stir in the brandy and cream. Cook for 3-4 minutes, or until warm throughout.
- Add cheese: Turn the heat to low. Add the cheese in three batches, stirring constantly until cheese is melted and smooth before adding the next batch of cheese. Taste and adjust for seasoning with salt and pepper. Keep warm until ready to serve.
- To serve: Ladle soup into serving bowls and top with crispy bacon. Sprinkle with pumpkin seeds and parmesan if using. Enjoy!
Nutrition Facts : Calories 597 kcal, Carbohydrate 26 g, Protein 22 g, Fat 44 g, SaturatedFat 27 g, Cholesterol 143 mg, Sodium 520 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
SWEET POTATO AND APPLE CIDER SOUP
I got this from a Kitchen Basics Healthy Cooking with Stock cookbook . I have not tried it yet, but it sounds good so I wanted to share it. Hope you enjoy.
Provided by KitiKat1
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss together the sweet poatoes, parsnips, garlic and olive oil.
- Spresd on sheet pan and bake in pre-heated 375 degree oven until tender, about 45 minutes.
- Tranfer half of the roasted vegetables to a blender and puree with 3 cups of the stock.
- Pour into a large saucepan.
- Repeat with the remaining vegetables and stock.
- Add the apple cider and tobasco and heat through.
- Season to taste.
- Serve with the diced apples and minced parsley.
Nutrition Facts : Calories 128.4, Fat 3.5, SaturatedFat 0.5, Sodium 59, Carbohydrate 23.4, Fiber 3.6, Sugar 6.5, Protein 1.7
CURRIED SWEET POTATO-APPLE SOUP
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
- Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.
- Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
- Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips.
Nutrition Facts : Calories 287 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 23 milligrams, Sodium 235 milligrams, Carbohydrate 40 grams, Fiber 4.5 grams, Protein 5 grams, Sugar 5 grams
CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS
Make Tom Kerridge's version of French onion soup. Use any cheese you have in the fridge for the toasts - a crumbly goat's cheese works well
Provided by Tom Kerridge
Categories Lunch, Soup, Starter
Time 1h
Number Of Ingredients 13
Steps:
- Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.
- To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.
Nutrition Facts : Calories 523 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.3 milligram of sodium
ROASTED SWEET POTATO & APPLE SOUP
Savory with a touch of sweetness, this fall soup is sure to keep the chill away. Serve it as a starter or paired with a grilled sandwich for lunch or a light dinner. -Lisa Kalmbach, Papillion, Nebraska
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place sweet potatoes, onion, apple and garlic cloves in a greased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 40-45 minutes or until very tender, stirring occasionally., Cool slightly. Process in batches in a blender with broth until smooth. Transfer to a large saucepan. Stir in salt and pepper; heat through, stirring occasionally. If desired, serve with sour cream.
Nutrition Facts :
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