| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Indian | Cklive09 | 1 | servings |
INGREDIENTS
| 2 | Granny Smith apples | |
| 1 | md | Boiling potato |
| 1 | md | Onion |
| 1 | Celery rib | |
| 1 | Carrot | |
| 4 | Garlic cloves | |
| 1 | 1 inch piece fresh gingerroot | |
| 2 | tb | Chopped fresh coriander leaves |
| 1 1/2 | tb | Curry powder; preferably West |
| ; Indian | ||
| 2 | tb | Vegetable oil |
| 10 | c | Chicken stock |
| 1 | c | Heavy cream |
| Beet relish; recipe follows |
INSTRUCTIONS
Peel, quarter, and core apples. Cut quarters crosswise into 1/4-inch thick slices. Peel potato. Cut potato, onion, celery, and carrot into 1/2-inch cubes. Coarsely chop garlic. Peel gingerroot and coarsely chop. In a 6 quart heavy kettle saute apples, potato, onion, celery, carrot, garlic, and gingerroot with coriander and curry powder in oil over moderately high heat, stirring frequently, until onion is softened, about 5 minutes. Add stock and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Cool soup 20 minutes. In a blender puree soup in batches (use caution when blending hot liquids) and pour through a fine sieve into a heatproof bowl. Cool soup, uncovered. Chill soup, covered, at least 4 hours and up to 2 days. Stir cream into soup and season with salt and pepper. Serve soup topped with beet relish. Yield: 10 cups Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9164 Converted by MM_Buster v2.0l.
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