Carrot Apple Soup
|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Celery stalks||1 Medium, sliced|
|Carrots||8 Medium, peeled and sliced|
|Sweet apples||2 Medium, peeled, cored, and chopped|
|Low sodium chicken broth||5 Cup (80 tbs)|
|Dried sage||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Thin unpeeled sweet apple slices||8 , dipped in lemon juice|
|Lemon juice||1⁄4 Cup (4 tbs)|
In a large heavy saucepan, melt the margarine over moderate heat; add the onion, celery, carrots, and chopped apples, and cook, uncovered, until the onion is soft about 5 minutes.
Stir in the chicken broth, sage, pepper, and bay leaf, raise the heat to moderately high, and bring to a boil about 5 minutes.
Adjust the heat so that the mixture bubbles gently, cover, and simmer for 20 minutes or until the carrots are tender.
Remove and discard the bay leaf and cool the soup for 5 minutes.
In an electric blender or food processor, whirl the soup in 3 batches, each for 30 seconds.
Return to the saucepan, cover, set over moderate heat, and bring just to serving temperature about 2 minutes.
Ladle into bowls and, if you like, float 2 apple slices on top of each portion.