Cranberry Soup

Ingredients

• 2 tablespoons butter
• ½ cup roughly chopped onions
• ½ cup roughly chopped celery
• ¼ cup roughly chopped carrots
• 2 ½ cups chicken broth
• 1 small dried hot red pepper
• 1 bay leaf
• Freshly ground black pepper to taste
• 1 12-ounce bag cranberries
• 3 cups cider
• Sour cream to garnish, if desired

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    246 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 25 grams sugars; 4 grams protein; 19 milligrams cholesterol; 242 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 – 6 servings

Preparation

1. In a heavy soup kettle, melt the butter. Gently saute the chopped onions, celery and carrots until the vegetables are soft. Add the chicken broth. Rinse the hot pepper under running water to remove the seeds and inner white membrane. Add to the broth, together with the bay leaf and several grinds of pepper.
2. Rinse the cranberries and pick them over to remove any that are spoiled. Roughly chop the berries on a wooden board or process them briefly in a food processor. Add to the broth and let simmer gently over low heat until the cranberries are soft and disintegrating into the broth.
3. Add the cider to the broth. Mix well and simmer gently for 10 minutes. Serve hot, garnished with sour cream if desired. The soup may also be prepared ahead of time and reheated before serving.

About 30 minutes