10/14/2026
EAT YOUR GREENS. Boost your veggie—and fruit—intake at once with this healthy autumn soup. Cut 2 medium onions into strips and 2 green apples in thin slices. Toss in bowl with juice from ½ lemon. Melt 1.5 tbs butter and sauté onions and apples over medium heat. Deglaze pan with 5 tbs vermouth and add 2 c vegetable stock and ¾ c milk. Cover and simmer for 20 minutes or until soft. After adding ½ c cooked peas, puree mixture and stir in the 2/3 c of heavy cream. Serve with crusty bread to sop up every bit of fall flavor.
