Best Curried Celery Apple Soup With Shiitake Recipes

CURRIED APPLE AND CELERY SOUP

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.

CHILLED CURRIED APPLE SOUP

Steps:

• Heat olive oil in a large saucepan. Add onion, celery and garlic; cook till softened. Add diced apples and cook till fork tender.
• Stir in curry powder and turmeric. Add chicken stock and bring mixture a boil.
• Reduce heat to low and simmer till mixture is reduced by half. Remove from heat, stir in cilantro and allow mixture to cool.
• Puree in blender or food processor and strain mixture. Stir in cream, season with salt & pepper to taste. Chill several hours.
• When ready to serve, stir well and divide among 6 soup bowls. Garnish with 2 tbsp apple pieces chopped just ahead of service so they are fresh; serve immediately.

A HEALTHY APPLE AND CELERY SOUP

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 SOUP

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

Steps:

• Melt butter in a large pan over medium heat.
• Add onions and saute gently until done, but not browned.
• Stir in the curry powder and cook for one more minute.
• Pour in the chicken stock and bring to a boil.
• Add the apples and apricots and return to a boil then lower the heat and simmer for 20 minutes.
• Remove the heat and let cool.
• Place in a blender or processor and blend until smooth and creamy.
• Return to the pan and reheat.
• Add the cream and season as necessary.
• Serve with garnishment of choice.

CURRIED APPLE AND ZUCCHINI SOUP

Steps:

• Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
• Sprinkle in curry powder and salt and cook, stirring for one minute.
• Add zucchini and chicken stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
• Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.).
• Heat the soup again over low, stirring in the milk. Serve hot.

CURRIED SWEET POTATO-APPLE SOUP

Steps:

• Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
• Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.
• Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
• Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips.