Busters Recipes

Fall Vegetable Pistachio Soup


1 lb. Yams or sweet potatoes
1 lb. Yellow squash (acorn, butternut or banana)
1/2 lb. Carrots
1/2 cup Frozen concentrated apple juice, (thawed, undiluted)
1/2 cup Shelled, natural California pistachios
2 1/2 cups Lowfat milk
1/2 teaspoon salt
1/2 teaspoon pepper
Light sour cream or creme fraiche
Natural California pistachios, shopped, (for garnish)

Pare, trim, seed, and chunk vegetables. Place in wide, shallow
microwave-safe baking dish. Add 1 inch water, cover, and microwave on high
power for 20 to 25 minutes or until tender. Drain. Combine vegetables with
apple juice concentrate in food processor and process until pureed, stopping
and scraping container once or twice. Add pistachios and process until they
are finely chopped. Turn into saucepan, add milk, salt and pepper, and heat
through. Serve with dollops of sour cream and sprinkle pistachios on top.

Makes 6 1 cup servings.

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