| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter, unsalted |
| 4 |
|
Apples, peeled and chopped |
| 2 |
|
Carrots, chopped |
| 1 |
|
Onion, chopped |
| 2 |
|
Cloves garlic, minced |
| 1 |
ts |
Ginger root, minced |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Curry powder |
| 2 |
c |
Chicken broth |
| 2 |
c |
Apple cider |
|
|
Salt and cayenne pepper to taste |
| 1 |
c |
Cheddar cheese, grated (opt) |
INSTRUCTIONS
In a large saucepan, melt butter over medium heat. Add apples, carrots,
onion, garlic, ginger, curry powder and mustard; cook, stirring
occasionally for 5 to 7 minutes, or until onion begins to soften.
Add broth and apple cider; bring to a boil. Reduce heat and simmer.
partially covered, for 15 to 20 minutes, or until vegetables are very
tender.
In a food processor or blender, puree till smooth. Season with salt and
cayenne pepper to taste.
Ladle into four bowls. Sprinke each serving with 1/4 cup Cheddar cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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