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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I made this soup as a second course for a thanksgiving dinner. You may make it the day before, cover and refrigerate, then just heat before serving. I find this soup a bit mild so when I make it I use 1 tsp curry, 2 small hot peppers finely chopped and 1 tbsp of roasted garlic granules. I omit the cream all together Be sure to puree the soup well so it has a really smooth texture Ingredients:
1 1/2 cups chopped onions |
1 cup chopped celery |
1 large potato, peeled and chopped |
1 english cucumber, peeled, seeded and chopped |
1 large tart apple, peeled and chopped |
3 cups chicken stock |
1/2 cup milk or 1/2 cup light cream |
1/2 teaspoon curry powder |
salt and pepper |
chives |
Directions:
1. In a large saucepan combine onion, celery, potatoe, cucumber, apple and chicken stock;
2. Bring to a boil Reduce heat cover and simmer for 30 minutes or until veggies have softened.
3. In batches, puree in blender or food processor
4. Return mixture to the saucepan
5. Stir in milk (cream), curry powder, salt & pepper to taste
6. Heat until very hot; taste and adjust seasoning.
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