Main Ingredients:

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Cooking Preparation of the Recipe:

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Jane Brody is health and nutrition columnist for THE NEW YORK TIMES,
and while on "Live", she made this recipe from her cookbook, Good
Food Gourmet. It seems the recipe was setn to Jane by one of her
readers, Marcia Flammonde of Stroudsburg, Pennsylvania, who created
this simple soup for the annual Autumnal Peasant Dinner, which the
folks there give to salut Pocono mountain poetry (the fall colors)
and Professor Richard Leland, "who inspires culinary creativity." 3
cups chicken broth preferably homemade or unsalted 2 granny smith
apples, peeled and cut into 3/4 inch cubes 2 carrots, peeled and
lsiced 2 parsnips, peeled and sliced 6 oz rutabaga, peeled and cut
into 3/4 inch cubes 1 onion, peeled and sliced 1/2 cup chopped fennel
bulb 1/3 cup chopped green beans, fresh or frozen 1/2 tsp ground
cinnamon 1/4 tsp ground cloves 1/4 tsp freshly grated nutmeg 2-3 cups
water, as needed salt to taste freshly ground black pepper to taste
fennel leaves, for garnish

In a large saucepot, combine the broth, apples, carrots, parnsips,
rutabaga, onion, fennel, green beans, cinnamon, cloves, and nutmeg.
Bring the ingredients to a boil over medium heat. Cover the pot,
reduce the heat, and simmer for 35-40 minutes, or until the
vegetables are tender. Puree the soup in several batches in ablender
or a food processor fitted with a metal chopping blade. Make sure to
hold the lid on tightly if using a blender. Return the puree to the
saucepot and stir in enough of the water to achieve the desired
consistency. sEason the soup with salt and pepper and heat it
thoroughly. Garnish with fennel leaves, if desired. Makes 6-8
servings. Origin: Cooking with Regis Kathie Lee. Shared by: Sharon
Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-22-94

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