A HEALTHY APPLE AND CELERY SOUP
No need for cream in this soup. Some fresh seasoning from sage, and the sweetness of the apples make this an amazing easy quick soup. One of the things I like best about this soup, is that it has a very clean fresh flavor. This to me, makes an amazing starter for a dinner party, soup for lunch or served with sandwiches or salad for a great light dinner. And the best part ... this is just as good served chilled, as it is hot. I love to serve this with my Sweet Savory Bread Sticks.
Provided by SarasotaCook
Categories Stocks
Time 1h
Yield 4-6 Bowls of soup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Base -- In a medium sauce pan, melt the butter over medium heat and add the celery, onion and cook 3-4 minutes. Add in the apples and broth and cook until tender. It will take about 20 minutes on a medium low simmer, uncovered.
- Puree -- I used my immersion blender, but you can you can transfer it to a standard blender and puree until smooth.
- Season -- Add in the the sage, and a very small pinch of cloves, go easy ad season with black pepper. Cook another 10 minutes.
- Mascarpone -- Mix the mascarpone with the brandy, and return to the refrigerator. I mixed mine right in the container, save on those dirty dishes.
- Serve -- I like to serve with a fresh small sprig of sage and a dollop of the Brandied Mascarpone cheese. You can serve this hot, which I prefer, or chilled is also very good. And don't forget my Sweet Savory Bread Sticks.
CURRIED APPLE AND CELERY SOUP
great little Sunday night soup recipe from the soup bible. Serve with naan or pappadums. Make vegetarian with vege stock or
Provided by Placebo
Categories Apple
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Finely chop apple, onion and celery.
- 2. Heat oil in a saucepan on medium heat.
- 3. Add apple, celery, and onion and cook 3-4 minutes.
- 4. Add curry powder and flour, stir through apples and veges, and cook a further 2-3 minutes (careful not to burn the curry powder.
- 5. Add stock and simmer 10 minutes or until apples and veges are tender.
- 6. Remove from heat and blend until smooth (I use an immersion blender). Return to heat and bring to a simmer.
- 7. Serve with dollops of yoghurt.
Nutrition Facts : Calories 137.7, Fat 4.2, SaturatedFat 0.6, Sodium 21, Carbohydrate 25.9, Fiber 5.1, Sugar 14.4, Protein 1.8
CURRIED CELERY-APPLE SOUP WITH SHIITAKE
This is simultaneously hearty and light. It has plenty of protein so you're not hungry again an hour later, but doesn't feel like you've eaten a heavy stew. Recipe is very easily adaptable to vegetarian by using tofu for chicken and vegetable stock for the chicken broth.
Provided by Allrecipes Member
Categories Fruit Soup
Time 50m
Yield 10
Number Of Ingredients 17
Steps:
- Using a mortar and pestle, smash the garlic with 1/4 teaspoon sea salt into a paste.
- Melt the butter in a large skillet over medium heat. Add the garlic paste, miso paste, cumin, curry powder, celery seed, black pepper, 1 tablespoon sea salt, celery, and apple to the skillet; cook and stir until the celery is slightly softened, 5 to 7 minutes.
- Spoon about half the apple and celery mixture into a blender along with the chicken broth. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Pour into a stockpot over medium heat along with the remaining mixture from the skillet, keeping some of the drippings in the skillet.
- Place the skillet over medium heat. Cook the chicken in the drippings until completely browned, about 5 minutes. Pour the water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour entire contents of skillet into the stockpot along with the shiitake mushrooms. Simmer the soup until the mushrooms have softened, about 20 minutes. Stir the balsamic vinegar and truffle oil into the soup to serve.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 19.9 g, Cholesterol 29.5 mg, Fat 4.9 g, Fiber 3.9 g, Protein 12.3 g, SaturatedFat 2 g, Sodium 914.6 mg, Sugar 3.3 g
CURRIED APPLE SOUP
Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
- Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.
CURRIED APPLE SOUP
Harvest-fresh soup is a perfect salute to the riches of Indian summer. Sweet apples, spicy curry and tangy lemon strike a delicious balance. -Xavier Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 851mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.
CURRIED APPLE SOUP
Yield serves 4
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the shallots; cook until soft and translucent, about 2 minutes. Add the ginger and curry powder; cook, stirring, 1 minute. Add the apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until the potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
- Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return the soup to the pan; stir in the cream, and season with salt and pepper. Place over medium heat until just heated through; do not let the soup boil. Divide among serving bowls, and garnish with sour cream.
CURRIED CREAM OF RICE SOUP WITH APPLES
Provided by Craig Claiborne And Pierre Franey
Categories easy, soups and stews, appetizer
Time 45m
Yield 10 or more servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large saucepan and add the onion, celery and garlic. Cook, stirring, until wilted. Add the curry powder and cook, stirring, about one minute.
- Add the tomatoes, bay leaf, thyme and rice and stir. Bring to the boil and add the chicken broth. Return to the boil and simmer 30 minutes or until rice is quite tender. Remove the bay leaf and thyme sprigs.
- Pour the soup into the container of a food processor or electric blender and blend until smooth.
- Return the soup to a saucepan and bring to the boil. Add the cream, salt and pepper to taste and apple cubes. Serve piping hot.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 713 milligrams, Sugar 7 grams, TransFat 0 grams
CURRIED CAULIFLOWER APPLE SOUP
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- In a 3 1/2- to 4-quart saucepan cook onion, garlic, and curry powder in butter over moderately low heat, stirring, until onion is softened.
- Peel and core apple. Chop apple coarse and add to curry mixture. Add cauliflower, broth, and water and simmer, covered, until cauliflower is very tender, 15 to 20 minutes.
- In a blender or food processor purée soup in batches until very smooth, transferring as puréed to another saucepan. Stir in cream and salt and pepper to taste and heat over moderate heat until hot.
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