LF 4 potato, apple and wild rice soup

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* Exported from MasterCook *

 

Four Potato and Apple Soup

 

Recipe By :Annabel Cohen at www.annabelcooks.com

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups vegetable broth

1 cup white wine

1 cup diced russet or Idaho potato -- unpeeled

1 cup peeled diced sweet potato

1 cup diced redskin potatoes -- unpeeled

1 cup diced Yukon Gold potato

1 cup peeled diced Granny Smith apple

1 tsp. minced garlic

1 cup chopped onion

1/2 teaspoon dried rosemary (optional)

Fresh ground pepper to taste

1/4 teaspoon cayenne pepper

1 lemon (Juice only)

Salt to taste (optional)

1 cup cooked wild rice

Extra virgin olive oil to drizzle over soup -- garnish

1/4 cup fresh snipped chives -- garnish

 

Combine all ingredients except olive oil and chives in a soup pot and bring to a

boil. Reduce heat slightly and cook, uncovered, about 30 minutes, until the

potatoes are very tender. Adjust seasonings to taste and serve in bowls drizzled

with olive oil and sprinkled with chives.

 

Makes 6 servings. (If you overcook this soup, the potatoes will disintegrate and

it will be more of chowder than soup.)

 

Source:

" Artcile about fall soups by Bev Price 2001-10-08 "

S(Filename):

" http://abcnews.go.com/onair/GoodMorningAmerica/recipes/GMA001205SavorySquashSou\

p.html "

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Per Serving (excluding unknown items): 321 Calories; 4g Fat (12.4% calories from

fat); 10g Protein; 57g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 1638mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 421 5212 421 421 3545 0 0 2130706543 0 0 3896 0 0 0 356

 

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