Fruited Mead Soup - alive magazine
1 Tbsp (15 mL) butter 1 large red onion, chopped 2 celery stalks, finely chopped 2 Granny Smith apples, peeled, cored, and diced 1 large tomato…
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Cooking tools:
- Food processor
- Apple corer
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Ladle
- Wooden spoon
- Serving bowl
- Stove
Ingredients
- 1 Tbsp (15 mL) butter
- 1 large red onion, chopped
- 2 celery stalks, finely chopped
- 2 Granny Smith apples, peeled, cored, and diced
- 1 large tomato, skin removed and chopped
- 3 1/2 cups (850 mL) low-sodium chicken broth
- 1/2 tsp (2 mL) dried leaf tarragon
- 1/4 tsp (1 mL) ground pepper
- 1/4 cup (60 mL) dry traditional mead
- 1/4 cup (60 mL) low-fat sour cream
- 2 Tbsp (30 mL) parsley, chopped
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