CURRIED APPLE SOUP
Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
- Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.
CURRIED APPLE SOUP
Harvest-fresh soup is a perfect salute to the riches of Indian summer. Sweet apples, spicy curry and tangy lemon strike a delicious balance. -Xavier Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 851mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.
CHILLED CURRIED APPLE SOUP
Here's another chilled soup from *The Carnival Experience* cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines) that I did not try, but it is both unusual & intriguing. Although we don't really have any of them here in Iceland, doesn't this look like it would be perfect on a hot summer evening? (Times were not given, have been estimated & the chill time is not included as it may vary according to your needs) *Enjoy* !
Provided by twissis
Categories Fruit
Time 35m
Yield 6 Chilled Soup Servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan. Add onion, celery and garlic; cook till softened. Add diced apples and cook till fork tender.
- Stir in curry powder and turmeric. Add chicken stock and bring mixture a boil.
- Reduce heat to low and simmer till mixture is reduced by half. Remove from heat, stir in cilantro and allow mixture to cool.
- Puree in blender or food processor and strain mixture. Stir in cream, season with salt & pepper to taste. Chill several hours.
- When ready to serve, stir well and divide among 6 soup bowls. Garnish with 2 tbsp apple pieces chopped just ahead of service so they are fresh; serve immediately.
Nutrition Facts : Calories 229.7, Fat 10, SaturatedFat 3.7, Cholesterol 23.2, Sodium 466.4, Carbohydrate 27.3, Fiber 2.9, Sugar 16.5, Protein 8.7
CURRIED APPLE SOUP
Quick and easy way to use up some extra apples you have laying around and an alternative to making a desert. This is excellent served hot and suitable for freezing for later use. You can also serve this cold, but I prefer it hot.
Provided by Pepper Monkey
Categories Apple
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large pan over medium heat.
- Add onions and saute gently until done, but not browned.
- Stir in the curry powder and cook for one more minute.
- Pour in the chicken stock and bring to a boil.
- Add the apples and apricots and return to a boil then lower the heat and simmer for 20 minutes.
- Remove the heat and let cool.
- Place in a blender or processor and blend until smooth and creamy.
- Return to the pan and reheat.
- Add the cream and season as necessary.
- Serve with garnishment of choice.
Nutrition Facts : Calories 410.9, Fat 19.7, SaturatedFat 10.7, Cholesterol 55.8, Sodium 505.2, Carbohydrate 52.6, Fiber 6.8, Sugar 34.2, Protein 10.3
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