Allrecipes.com’s America’s Top Recipes 2007, p. 131
2 tablespoons vegetable oil
1 tablespoon butter
1 medium onion, sliced
1 medium baking potato, peeled and cubed
1 Granny Smith apple, peeled and sliced
1 fresh papaya, peeled, seeded, and cubed
2 cups reduced-sodium chicken broth
1 cup water
Salt and ground black pepper to taste
1/3 cup crumbled feta for garnish
No papaya at Kessler's but pineapple was a nice substitute.
In a medium saucepan, heat oil and butter over medium
heat. Cook onion until tender, about 4 minutes. Stir in potato, apple, and
papaya. Add broth and water, and bring mixture to a boil. Lower head and
simmer, covered, for 20 minutes, until potato is tender.
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| Such sunny food! |
Working in small batches, ladle soup into a blender and
puree til smooth; return to saucepan. Add salt and pepper to taste, and simmer
2 minutes.
Ladle soup into 4 bowls, and garnish with crumbled feta
cheese.
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| The cheese adds a nice punch - don't skimp on it. |
My Rating: 4/5 "I thought this was gonna be real weird with the potatoes and onions. It's really not, though. The potatoes make everything feel more robust and the onions just add to the overall sweetness. Pop on some cheese for a little variety in flavor and this soup is a win!"
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