Best Curried Celery Apple Soup With Shiitake Recipes

Curried Apple and Celery Soup image

Provided by Placebo

Categories Apple

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon cooking oil
2 large granny smith apples, peeled and cored
2 stalks celery
2 brown onions
2 tablespoons curry powder
2 tablespoons plain white flour
4 cups vegetable stock (can be made up from cubes) or 4 cups chicken stock (can be made up from cubes)
1/2 cup plain yogurt (optional)

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 Apple Soup image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 11

1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons freshly grated ginger
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small russet potato, peeled and cut into 1-inch pieces
1 teaspoon coarse salt, plus more for seasoning
3 3/4 cups homemade or low-sodium canned chicken stock
1/2 cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish

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.

A Healthy Apple and Celery Soup image

Provided by SarasotaCook

Categories Stocks

Time 1h

Yield 4-6 Bowls of soup, 4-6 serving(s)

Number Of Ingredients 10

8 large apples, peeled and rough chopped (I used McIntosh, you can use whatever, you just don't want a tart apple)
2 cups celery, rough chopped
4 cups chicken broth
4 tablespoons butter
1 medium onion, rough chopped
1 tablespoon fresh sage, very fine chopped
1 pinch clove
ground black pepper
1 1/2 cups mascarpone
2 ounces brandy

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 image

Provided by Pepper Monkey

Categories Apple

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 tablespoons butter
2 onions
2 tablespoons curry powder
7 1/2 cups chicken stock
8 apples (I like Red Delicious or Fuji)
3/4 cup dried apricot, chopped
1 cup light cream
salt and pepper
slivered almonds (to garnish) or parsley (to garnish)

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.