This is a delicious and unusual one. I've made it many times and everyone seems to like it; it's so easy:
Chilled Apple Soup
Serves 4
3 small dessert apples
1 small onion
1 large potato
1 clove garlic, crushed
3/4 pt chicken stock
1/4 pt milk
2 1/2 fl oz heavy cream
1/2 tsp curry powder
salt
1 tbsp fresh chopped parsley
Roughly chop the onion, peel the potato and cut into small dice. Place into a large pan. Peel and core the apples, and dice them straight into the pan. Add the garlic and season well with salt.
Pour in the stock, bring up to simmering point and simmer gently, covered, for 15-20 minutes, or until the vegetables are soft.
Remove the pan from the heat and leave the soup to cool a little.
In a jug, combine the milk, cream, curry powder and parsley.
When the soup has cooled a bit, pour it into a blender and whizz until completely smooth.
Pour most of the soup into a serving bowl, then add the milk-and-cream mixture to the soup left in the blender; blend these together, then pour the whole lot into the serving bowl, giving a good stir.
Check the seasoning before covering the bowl with clingfilm, then chill for at least 2 hours before serving.Apple soup recipes?
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BROCCOLI %26amp; APPLE SOUP
1 bunch broccoli
3 tbsp. butter
1 sm. onion, thinly sliced
1 apple, peeled, sliced, cored %26amp; roughly diced
4 c. chicken stock or water
4 tbsp. creme fraiche or sour cream (opt.)
2 tbsp. minced chives or parsley
Salt
Freshly ground pepper
1. Trim 2 inches from the broccoli stalks and peel the outer skin with a vegetable peeler. Cut the broccoli into small dice.
2. Melt the butter in a 4-quart saucepan. Add the onion and apple. Cover and cook over low heat for 10 minutes.
3. Add the broccoli, stock or water, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and simmer, covered, over medium heat, for 30 minutes.
4. Remove the soup from the heat. Transfer 1/3 of soup to a blender or food processor and blend thoroughly or until smooth. Repeat in 2 more batches. With a large spoon, push the soup through a sieve into clean saucepan and discard any large pieces remaining in the sieve. Reheat the soup, stirring constantly. Taste seasoning and adjust, if necessary.
PRESENTATION: Portion out the soup into warmed bowls and serve as is or garnished with a spoonful of creme fraiche or sour cream in center. Sprinkle the creme fraiche with minced chives or parsley.
APPLE ONION SOUP
3 tbsp. butter
8 to 10 c. sliced white onions
3 1/2 c. water
1 c. apple juice
2 (10 1/2 oz.) cans condensed beef broth
1 med. apple, peeled and grated
In a large, heavy pot saute onions in butter over low heat until soft. About 10 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Serve in bowls with toasted cheese slices. Makes 6 (1/2 cup) servings.
This is a good warming and delicious PUMPKIN AND APPLE soup
Ingredients
1 onion
1 clove garlic
1 inch piece of fresh root ginger
3 lb pumpkin
2 tart apples
1 tbsp curry powder
2 tbsp oil
2-3 pints of chicken stock
salt and pepper
Peel the onion, garlic, and ginger and chop them. Remove the rind from the pumpkin and cut into large dice. Peel and slice the apples.
Heat the oil in a large soup pot. Add onion, garlic, ginger, and curry powder, and stir for 3 minutes. Add the pumpkin and apples, salt and pepper, stir for another 3 minutes. Add the stock, bring to the boil, cover and simmer gently for about 40 minutes.
Remove from the heat, allow to cool slightly, and liquidise (or put through a mouli-l茅gumes). Reheat and serve with a dollop of cr猫me fra卯che in each serving, with croutons or fried diced bacon.
GOOD LUCK!!
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