RECIPES

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Musselmans
Seasonal Vegetable Soup


Sautéed onions are simmered with apple juice and apple sauce, along with potatoes and seasonal vegetables (seasonal variations: carrots, hard squash, cauliflower, peppers, zucchini, etc.).

Ingredients

24 Servings/1-1/2 gal.
2 Tbsp. vegetable oil
2 qt. sweet onions, chopped
2 qt. vegetable or chicken stock
2 qt. Musselman's® Premium Apple Juice
1 qt. peeled and diced potatoes (Russet or Yukon Gold)
1 1/2 qt. diced (or chopped) seasonal vegetable*
1 x 46-oz. container Musselman's® Natural or Premium Apple Sauce
2 tsp. Kosher salt
1 tsp. hot red pepper sauce
1 1/2 cups Greek yogurt or low-fat sour cream
1 cup chopped chives, to garnish

Method

1
In a large, heavy stock pot, heat oil over medium-high heat; add onions and sauté 5 minutes, stirring often to prevent browning. Add seasonal vegetable and continue to sauté for 5 minutes.
2
Add in stock, apple juice, potatoes and apple sauce and bring to a boil; reduce heat to a simmer and cook mixture, stirring often, for 45–60 minutes or until vegetables are very tender. Add salt and pepper sauce to taste.
3
Remove soup from heat and cool slightly before puréeing with an emersion blender (or an emersion stick) until creamy and smooth. Return soup to a simmer and serve 1 cup per serving, drizzle with 1 Tbsp. of yogurt and a sprinkle of 2 tsp. chopped chives.
*Butternut squash, parsnips, rutabaga, turnips, cauliflower, sweet potatoes or leeks can replace the carrots.
Plating Suggestion: Carrot soup variation is shown in a white, flat bowl garnished with fresh herbs and a yogurt drizzle.

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