(WJBK) -- Get this recipe courtesy of Pam Aughe, R.D., edibleWOW Food Editor. Root vegetables, apples and onions are all available in Michigan in the fall as well most of the winter when properly stored.
1 tablespoon butter
3 cups peeled and thinly sliced carrots
2 large apples, peeled and chopped (about 3 cups)
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 whole bay leaf
4 cups vegetable broth
¾ teaspoon dried sage leaves
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
¼ cup heavy cream
1. Melt butter in a 5 to 6 quart stock pot over medium heat. Add carrots, apples, onion, celery, garlic, and bay leaf; cook 5 to 7 minutes or until onion is translucent, stirring occasionally.
2. Add broth, sage, salt, and pepper to vegetable mixture, increase heat and bring to a boil. Reduce heat to low and simmer, uncovered, 30 to 40 minutes or until the carrots are very tender. Remove from heat and discard bay leaf.
3. Puree with an emersion blender until smooth. Stir in heavy cream and serve hot. Garnish with chives, finely chopped apples, and crème fresh. Store soup in refrigerator for 2 to 3 days or freeze up to 3 months.
Yield: 5 cups
