Fall Carrot Soup With Apple Chicken Sausage Recipes

CHICKEN-APPLE SAUSAGE AND PASTA SOUP

Steps:

• In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.
• In the same saucepan bring the broth to a simmer over medium heat. Add the vegetables; cook 5 minutes. Add the sausage and macaroni and cook just until heated through. Remove from heat; stir in basil. Transfer to a thermos (or two); divide Parmesan and wrap separately. At lunchtime, add Parmesan and serve with a wedge of cornbread, if desired.

CARROT APPLE SOUP

Steps:

• In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.

AUTUMN CARROT SOUP

Steps:

• Place carrots, potatoes, apples, onion and celery in a large soup pot. Add juice, wine, and broth and bring to a boil. Cook/simmer for about 15-20 minutes or until carrots are very tender.
• Stir in salt, pepper, thyme, tarragon, nutmeg and brown sugar.
• Remove from heat and puree (in batches) in a food processor or blender.
• Return pureed soup mixture to pot and place on med-low heat. Stir in shredded cheese and sour cream. Stir often, until cheese is melted and soup is heated through.
• Serve.

FALL CARROT SOUP WITH APPLE CHICKEN SAUSAGE

Steps:

• Heat 1 tablespoons of olive oil in a large soup pot over medium-high heat.
• Add carrots and cook for five minutes.
• Add kohlrabi and sweet potatoes, and cook for another ten minutes, stirring often.
• Add onions, whole garlic cloves, and thyme bundle. Cook another 5-8 minutes.
• Add one cup of cider and most of stock (reserving the one cup listed above). Stock should just cover vegetables. Season to taste with salt and pepper. Cover and bring to a boil.
• Reduce heat to a simmer and cook until vegetables are tender (about 30 minutes).
• While soup is simmer, add 1 tablespoons olive oil to a large skillet. Add sausage and diced onions, and lightly saute for about five minutes (until sausage is browned).
• Add minced garlic and cook for another ten minutes.
• Add to skillet greens, cider, stock, and a pinch of salt and pepper. Simmer until greens are tender (10-15 minutes).
• When carrots are tender, remove soup pot from heat. Discard the thyme bundle, puree the soup, and add salt and pepper to taste (if necessary.).
• Evenly apportion sausage/greens mixture into serving bowls; add enough soup to cover. Serve while hot.

HEARTY RUTABAGA, CARROT, PARSNIP AND SAUSAGE SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
• Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.

CARROT AND APPLE SOUP

Steps:

• In Dutch oven or large, heavy pan, heat canola oil over medium-high heat until hot. Add the onion and leek and sauté for about 4 minutes, until the onion is translucent.
• Mix in carrots and apple. Reduce heat to medium-low, cover, and cook for 5 minutes, stirring often.
• Add broth, cover, and bring to a boil over high heat. Then reduce heat to low and simmer for about 30 minutes, until carrots are soft. Remove pot from heat and set soup aside to cool slightly.
• In a blender or food processor, puree soup in batches until smooth. Return soup to pan and heat to very hot before serving. If soup is too thick, add more broth, as desired. Season to taste with salt and pepper and serve, garnishing each serving with mint.