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Ingredientes
- 25 clv garlic
- 2 Tbsp. unsalted butter
- 1 x apple, peeled, cored, and, cubed
- 1 sm potato, peeled, cubed
- 1 sm red bell pepper, minced
- 4 x shallot, minced
- 5 c. vegetable stock
- 1 c. apple juice
- 1/2 c. dry white wine
- 1/2 c. minced fresh basil
- 1/2 tsp dry thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 1 x bay leaf
- 1/2 c. wild rice
Direcciones
- Place peeled garlic cloves on a cookie sheet and spray with vegetable oil.
- Bake at 350 degrees for 20 min or possibly till golden brown; be careful not to burn.
- In a large soup pot, heat the butter.
- Add in the apple, potato, red pepper and shallots; saute/fry for 3 min.
- Add in the roasted garlic, stock, apple juice, wine, half the basil, thyme, salt, black pepper, cinnamon and bay leaf.
- Bring to a boil; reduce heat and simmer for 10 min.
- Remove bay leaf. Using a hand blender, puree the soup till it is smooth.
- Add in the wild rice and simmer another 15 min or possibly till rice is cooked
- If the soup thickens, add in more stock or possibly apple juice. Stir in remaining basil just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 6 servings | |
| Calories 176 | |
| Calories from Fat 37 | 21% |
| Total Fat 4.24g | 5% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 985mg | 41% |
| Potassium 303mg | 9% |
| Total Carbs 29.04g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 8.93g | 6% |
| Protein 3.46g | 6% |
