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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I served this with a Thanksgiving dinner and it complimented the meal. Make the day ahead, refrigerate and heat just before the dinner Ingredients:
1 1/2 cups onions, chopped |
1 cup celery, chopped |
1 medium potato, peeled and chopped |
1 cucumber, peeled, s eeded and chopped |
1 large granny smith apple, peeled, cored and chopped |
3 cups chicken stock |
1/2 cup milk or 1/2 cup light cream |
3/4 teaspoon curry |
salt and pepper |
chopped chives (to garnish) (optional) |
Directions:
1. Combine the onion, celery, potato, cucumber, apple and chicken stock.
2. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
3. Cool slightly and puree in a food processor or blender.
4. Return to saucepan stir in the remaining ingredients (not the chives).
5. Heat again and taste- adjust seasoning.
6. Sprinkle with chives.
7. Serve very hot.
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