Print Options
Back to
Golden Autumn Soup >
Full Page
3x5
4x6
Include these items:
Photos
Golden Autumn Soup
Here's a great way to use the freshest produce harvested in fall. It's a hot and hearty soup that I like to make for everyday dinners and special-occasion suppers.
12 Servings
Prep: 15 min. Cook: 30 min. + cooling
Ingredients
5 medium parsnips, peeled and chopped
5 medium carrots, sliced
2 medium onions, chopped
1 medium sweet potato, peeled and chopped
1 medium turnip, peeled and chopped
2 celery ribs, sliced
2 bay leaves
3 cans (14-1/2 ounces
each
) chicken broth
2 cups half-and-half cream
or
evaporated skim milk
1 teaspoon dried tarragon
1/4 teaspoon pepper
Directions
In a soup kettle or Dutch oven, combine the first eight ingredients;
simmer for 30 minutes or until vegetables are tender. Remove bay
leaves. Let cool for 20 minutes. Puree in small batches in a
blender; return to kettle. Add cream, tarragon and pepper; heat
through. Yield: 12 servings (3 quarts).
© Taste of Home 2011