Chilled Apple Curry Soup With Beet Relish Recipe - Cooking Index
Chilled Apple Curry Soup With Beet Relish Recipe - Cooking Index
| 2 | Granny Smith apples | |
| 1 | Boiling potato (medium) | |
| 1 | Onion (medium) | |
| 1 | Celery rib | |
| 1 | Carrot | |
| 4 | Garlic cloves | |
| 1 | Fresh gingerroot - (abt 1") | |
| 2 tablespoons | 30ml | Chopped fresh coriander leaves |
| 1 1/2 tablespoons | 22ml | Curry powder, preferably West Indian |
| 2 tablespoons | 30ml | Vegetable oil |
| 10 cups | 2370ml | Chicken stock |
| 1 cup | 237ml | Heavy cream |
| Beet Relish - see * Note |
* Note: See the "Beet Relish" recipe which is included in this collection.
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.
This recipe yields 10 cups.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9164)
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