| 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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