Curried Apple And Celery Soup Recipes

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.

Steps:

• Make the Stock: Combine all the ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes. Strain the stock, return to the pot, and bring to a boil. Reduce the stock to 2 1/2 cups. (The stock can be made up to 3 days in advance and refrigerated, covered.)
• Make the Soup: Combine all of the ingredients in a non-reactive pot, season with salt, to taste, and bring to a boil. Lower the heat and simmer until the celeriac is tender.
• Strain the soup, reserving the celeriac and liquid separately. Working in small batches, puree the celeriac with enough liquid to let the blender blades spin, and transfer to a bowl. Whisk enough liquid into the puree to reach a soup-like consistency. Strain the soup through a fine-mesh sieve. . (The soup can be made up to 3 days in advance and refrigerated, covered.)
• To make the Glazed Celeriac: Combine all the ingredients in a large skillet over medium heat and cook, stirring occasionally, until the water has evaporated and the celeriac is glazed. Set aside.
• To make the Curried Apple and Celery: Preheat the oven to 300 degrees F. Combine the honey, butter, curry powder, and salt in a medium oven-proof skillet and cook, until fragrant and bubbling, stirring occasionally over medium heat. Add the apples and baste them with the curry mixture, using a kitchen spoon. Transfer the skillet to the oven and bake, basting every 15 minutes, until the apples are tender and glazed, about 1 hour. Let the apples and cool. Core the apples and cut into slices about 1/16 inch thick. Set aside. (The apples can be made up a day in advance and refrigerated, covered.)
• Meanwhile, bring a small saucepan of salted water to a boil. Using a peeler, peel the celery, removing the strings. Thinly slice the celery on the diagonal, add to the water, and cook until crisp-tender, about 30 seconds. Using a slotted spoon, transfer the celery to a bowl of ice-water, to stop the cooking. Drain and set aside.
• When ready to serve, arrange the glazed celeriac, curried apple, and celery in the bottom of 8 soup plates. Meanwhile, bring the soup to a boil in a teapot. Place the soup plates in front of your eagerly awaiting guests, and dramatically pour the soup from the teapot into each plate.

Steps:

• Heat the butter and oil in a heavy pot, cook the onions until they are soft.
• Add the garlic and spices and cook for 2 mins
• Add the parsnips, stock and season. Leave to simmer for about 30-40 mins or until the parsnips are soft.
• Liquidize the soup.
• Peel and grate the apple, add to the soup and simmer for another 2-3 mins and then serve.

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.

Steps:

• Gently fry onions and garlic in butter until soft.
• Separate stalks of celery so that you can save the inner leaves. Chop stalks finely and set aside inner leaves.
• Peel and chop potatoes and apples.
• Add celery, potatoes and apples to onions season generously with salt and pepper and fry gently with the lid on for about 15 minutes or until ingredients are very nearly cooked.
• Add the hot stock, bring to the boil and simmer covered for about 10-15 minutes more.
• Liquidize. Add lemon juice and nutmeg and adjust seasoning if necessary.
• To garnish each bowl first swirl in tsp of cream and sprinkle celery leaves and bacon on top.

Steps:

• In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
• Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.

Steps:

• In a 3 1/2- to 4-quart saucepan cook onion, garlic, and curry powder in butter over moderately low heat, stirring, until onion is softened.
• Peel and core apple. Chop apple coarse and add to curry mixture. Add cauliflower, broth, and water and simmer, covered, until cauliflower is very tender, 15 to 20 minutes.
• In a blender or food processor purée soup in batches until very smooth, transferring as puréed to another saucepan. Stir in cream and salt and pepper to taste and heat over moderate heat until hot.

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.