Curried Cream Of Tomato Soup With Apples |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
2 tablespoons margarine |
1 1/2 cups finely-chopped onions |
1 cup finely-chopped celery |
1 teaspoon minced garlic |
6 tablespoons curry powder |
3 cups canned tomatoes, drained |
1 bay leaf |
1/2 teaspoon thyme |
1 cup long-grain rice |
6 cups unsalted chicken stock |
1 cup skim milk |
1 1/2 cups cubed apples |
salt |
fresh ground black pepper |
Directions:
1. Melt the margarine in a large kettle.
2. Add the chopped onion, celery and garlic.
3. Cook, stirring until tender.
4. Add the curry powder and cook, stirring about 1 minute.
5. Add drained tomatoes, bay leaf, thyme and rice.
6. Stir constantly while bringing to a boil.
7. Add chicken broth.
8. Return to boil and then simmer for about 30 minutes.
9. When rice is tender, remove the bay leaf.
10. Pour the soup into a food processor or blender and blend until smooth.
11. Return the soup to the kettle, add the milk and apple cubes.
12. Increase temperature and serve hot.
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