PUREE OF CELERIAC SOUP WITH GLAZED CELERIAC AND CURRIED APPLE
Provided by Food Network
Time 2h45m
Yield 8 servings
Number Of Ingredients 20
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.
CURRIED CELERY-APPLE SOUP WITH SHIITAKE
This is simultaneously hearty and light. It has plenty of protein so you're not hungry again an hour later, but doesn't feel like you've eaten a heavy stew. Recipe is very easily adaptable to vegetarian by using tofu for chicken and vegetable stock for the chicken broth.
Provided by Allrecipes Member
Categories Fruit Soup
Time 50m
Yield 10
Number Of Ingredients 17
Steps:
- Using a mortar and pestle, smash the garlic with 1/4 teaspoon sea salt into a paste.
- Melt the butter in a large skillet over medium heat. Add the garlic paste, miso paste, cumin, curry powder, celery seed, black pepper, 1 tablespoon sea salt, celery, and apple to the skillet; cook and stir until the celery is slightly softened, 5 to 7 minutes.
- Spoon about half the apple and celery mixture into a blender along with the chicken broth. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Pour into a stockpot over medium heat along with the remaining mixture from the skillet, keeping some of the drippings in the skillet.
- Place the skillet over medium heat. Cook the chicken in the drippings until completely browned, about 5 minutes. Pour the water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour entire contents of skillet into the stockpot along with the shiitake mushrooms. Simmer the soup until the mushrooms have softened, about 20 minutes. Stir the balsamic vinegar and truffle oil into the soup to serve.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 19.9 g, Cholesterol 29.5 mg, Fat 4.9 g, Fiber 3.9 g, Protein 12.3 g, SaturatedFat 2 g, Sodium 914.6 mg, Sugar 3.3 g
CHILLED CURRIED APPLE SOUP
Here's another chilled soup from *The Carnival Experience* cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines) that I did not try, but it is both unusual & intriguing. Although we don't really have any of them here in Iceland, doesn't this look like it would be perfect on a hot summer evening? (Times were not given, have been estimated & the chill time is not included as it may vary according to your needs) *Enjoy* !
Provided by twissis
Categories Fruit
Time 35m
Yield 6 Chilled Soup Servings, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 229.7, Fat 10, SaturatedFat 3.7, Cholesterol 23.2, Sodium 466.4, Carbohydrate 27.3, Fiber 2.9, Sugar 16.5, Protein 8.7
CURRIED CELERY-APPLE SOUP WITH SHIITAKE
This is simultaneously hearty and light. It has plenty of protein so you're not hungry again an hour later, but doesn't feel like you've eaten a heavy stew. Recipe is very easily adaptable to vegetarian by using tofu for chicken and vegetable stock for the chicken broth.
Provided by Allrecipes Member
Categories Fruit Soup
Time 50m
Yield 10
Number Of Ingredients 17
Steps:
- Using a mortar and pestle, smash the garlic with 1/4 teaspoon sea salt into a paste.
- Melt the butter in a large skillet over medium heat. Add the garlic paste, miso paste, cumin, curry powder, celery seed, black pepper, 1 tablespoon sea salt, celery, and apple to the skillet; cook and stir until the celery is slightly softened, 5 to 7 minutes.
- Spoon about half the apple and celery mixture into a blender along with the chicken broth. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Pour into a stockpot over medium heat along with the remaining mixture from the skillet, keeping some of the drippings in the skillet.
- Place the skillet over medium heat. Cook the chicken in the drippings until completely browned, about 5 minutes. Pour the water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour entire contents of skillet into the stockpot along with the shiitake mushrooms. Simmer the soup until the mushrooms have softened, about 20 minutes. Stir the balsamic vinegar and truffle oil into the soup to serve.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 19.9 g, Cholesterol 29.5 mg, Fat 4.9 g, Fiber 3.9 g, Protein 12.3 g, SaturatedFat 2 g, Sodium 914.6 mg, Sugar 3.3 g
CURRIED APPLE SOUP
This is a lovely soup to begin an meal with Indian flavors or for serving in the fall when apples begin to come in. It has a mild curry flavor with a delicate sweetness from the apples. It may be served hot or cold. Although the preparation time appears long, most of this is simmering and sitting time for the stock - no real effort required. This recipe is from Mollie Katzen's "The Enchanted Broccoli Forest."
Provided by Cinnamon Turtle
Categories Apple
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- The Stock:.
- Combine peels and cores from the apples and the cleaned onion and garlic skins with cinnamons sticks, apple juice, and water. Simmer partially covered for 45 minutes. Remove from heat, let stand one hour. Strain and discard solids.
- The Soup:.
- Mis together the flour and spices.
- Heat a heavy skillet over medium heat. Add butter, ginger, garlic, and a dash of salt. Stir and cook for a minute or so, then add the onions. Saute another 5 minutes then add 1 teaspoons of salt and the apples, stirring well. Add lemon juice and sprinkle on the spice mixture, stirring constantly. Cover and cook 8-10 minutes over low heat, stirring occasionally. Turn off the heat and let rest 10 minutes while you heat the stock.
- Puree the stock and apple mixture in a food processor or blender until very smooth. Transfer to a stock pot or heavy saucepan and whisk in the yogurt or sour cream. Do not cook the soup further or the sour cream/yogurt may separate. If this should happen, just put it back in the blender. It will not be very pretty, but will still taste good. For serving cold, chill until serving time.
- For serving hot, reheat gently over very low heat just before serving. I usually use the microwave for this.
- Served topped with toasted almond slivers.
- **Note: 1/2 TBS. mild curry powder or garam masala may be substituted for the mixed spices if desired.
CURRIED APPLE SOUP
Harvest-fresh soup is a perfect salute to the riches of Indian summer. Sweet apples, spicy curry and tangy lemon strike a delicious balance. -Xavier Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 851mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.
CURRIED CELERY-APPLE SOUP WITH SHIITAKE
This is simultaneously hearty and light. It has plenty of protein so you're not hungry again an hour later, but doesn't feel like you've eaten a heavy stew. Recipe is very easily adaptable to vegetarian by using tofu for chicken and vegetable stock for the chicken broth.
Provided by Allrecipes Member
Categories Fruit Soup
Time 50m
Yield 10
Number Of Ingredients 17
Steps:
- Using a mortar and pestle, smash the garlic with 1/4 teaspoon sea salt into a paste.
- Melt the butter in a large skillet over medium heat. Add the garlic paste, miso paste, cumin, curry powder, celery seed, black pepper, 1 tablespoon sea salt, celery, and apple to the skillet; cook and stir until the celery is slightly softened, 5 to 7 minutes.
- Spoon about half the apple and celery mixture into a blender along with the chicken broth. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Pour into a stockpot over medium heat along with the remaining mixture from the skillet, keeping some of the drippings in the skillet.
- Place the skillet over medium heat. Cook the chicken in the drippings until completely browned, about 5 minutes. Pour the water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour entire contents of skillet into the stockpot along with the shiitake mushrooms. Simmer the soup until the mushrooms have softened, about 20 minutes. Stir the balsamic vinegar and truffle oil into the soup to serve.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 19.9 g, Cholesterol 29.5 mg, Fat 4.9 g, Fiber 3.9 g, Protein 12.3 g, SaturatedFat 2 g, Sodium 914.6 mg, Sugar 3.3 g
CURRIED CREAM OF RICE SOUP WITH APPLES
Provided by Craig Claiborne And Pierre Franey
Categories easy, soups and stews, appetizer
Time 45m
Yield 10 or more servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large saucepan and add the onion, celery and garlic. Cook, stirring, until wilted. Add the curry powder and cook, stirring, about one minute.
- Add the tomatoes, bay leaf, thyme and rice and stir. Bring to the boil and add the chicken broth. Return to the boil and simmer 30 minutes or until rice is quite tender. Remove the bay leaf and thyme sprigs.
- Pour the soup into the container of a food processor or electric blender and blend until smooth.
- Return the soup to a saucepan and bring to the boil. Add the cream, salt and pepper to taste and apple cubes. Serve piping hot.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 713 milligrams, Sugar 7 grams, TransFat 0 grams
CURRIED APPLE AND ZUCCHINI SOUP
Original recipe presented by The Darby Field Inn & Restaurant, I have modified it a bit. That recipe called for 1/2 cup cooked rice, which you can certainly add here if you wish. This soup is full of curry spice, and the added sweetener is optional. I have been using gala apples, granny smith might work nicely as well.
Provided by yogiclarebear
Categories Apple
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 76.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.8, Sodium 748.8, Carbohydrate 15.9, Fiber 2.8, Sugar 7.8, Protein 3.6
CURRIED APPLE SOUP
Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
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 APPLES AND CELERY
Make and share this Curried Apples And Celery recipe from Food.com.
Provided by MizzNezz
Categories Apple
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute celery and onion in butter until crisp tender.
- Stir in apple.
- Cover and simmer 3 minutes.
- Sprinkle with flour, curry, salt and pepper.
- Cook and stir 2 minutes.
Nutrition Facts : Calories 172.1, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.6, Sodium 440.9, Carbohydrate 8.7, Fiber 1.9, Sugar 4.6, Protein 1
CURRIED CELERY-APPLE SOUP WITH SHIITAKE
This is simultaneously hearty and light. It has plenty of protein so you're not hungry again an hour later, but doesn't feel like you've eaten a heavy stew. Recipe is very easily adaptable to vegetarian by using tofu for chicken and vegetable stock for the chicken broth.
Provided by Allrecipes Member
Categories Fruit Soup
Time 50m
Yield 10
Number Of Ingredients 17
Steps:
- Using a mortar and pestle, smash the garlic with 1/4 teaspoon sea salt into a paste.
- Melt the butter in a large skillet over medium heat. Add the garlic paste, miso paste, cumin, curry powder, celery seed, black pepper, 1 tablespoon sea salt, celery, and apple to the skillet; cook and stir until the celery is slightly softened, 5 to 7 minutes.
- Spoon about half the apple and celery mixture into a blender along with the chicken broth. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Pour into a stockpot over medium heat along with the remaining mixture from the skillet, keeping some of the drippings in the skillet.
- Place the skillet over medium heat. Cook the chicken in the drippings until completely browned, about 5 minutes. Pour the water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour entire contents of skillet into the stockpot along with the shiitake mushrooms. Simmer the soup until the mushrooms have softened, about 20 minutes. Stir the balsamic vinegar and truffle oil into the soup to serve.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 19.9 g, Cholesterol 29.5 mg, Fat 4.9 g, Fiber 3.9 g, Protein 12.3 g, SaturatedFat 2 g, Sodium 914.6 mg, Sugar 3.3 g
CURRIED APPLE AND CELERY SOUP
great little Sunday night soup recipe from the soup bible. Serve with naan or pappadums. Make vegetarian with vege stock or
Provided by Placebo
Categories Apple
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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
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