Curried Cream Of Tomato Soup With Apples

Recipe Ingredients

2 tablespoons	30ml	Margarine
1 1/2 cups	93g / 3.3oz	Finely-chopped onion
1 cup	110g / 3.9oz	Finely-chopped celery
1 teaspoon	5ml	Minced garlic
6 tablespoons	90ml	Curry powder
3 cups	187g / 6.6oz	Canned tomatoes - drained
1		Bay leaf
1/2 teaspoon	2.5ml	Thyme
1 cup	160g / 5.6oz	Long-grain rice
6 cups	1422ml	Unsalted chicken broth
1 cup	237ml	Skim milk
1 1/2 cups	355ml	Cubed apple
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt the margarine in a large kettle. Add the chopped onion, celery and garlic. Cook, stirring until tender. Add the curry powder and cook, stirring about 1 minute. Add drained tomatoes, bay leaf, thyme and rice. Stir constantly while bringing to a boil. Add chicken broth. Return to boil and then simmer for about 30 minutes.

When rice is tender, remove the bay leaf. Pour the soup into a food processor or blender and blend until smooth. Return the soup to the kettle, add the milk and apple cubes. Increase temperature and serve hot.

This recipe yields 8 generous servings.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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