Curried Apple And Celery Soup Recipes

CHILLED CURRIED APPLE SOUP

Chilled Curried Apple Soup image

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

Ingredients

1 tablespoon olive oil
1/4 cup onion (chopped)
1/4 cup celery (chopped)
1/4 teaspoon garlic (minced)
3 apples (peeled, cored and diced)
1 teaspoon curry powder
1/4 teaspoon turmeric
8 cups chicken stock
1 teaspoon cilantro (chopped)
1/4 cup whipping cream
3/4 cup apple (chopped just prior to serving)

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

Curried Celery-Apple Soup with Shiitake image

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 Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 17

Ingredients

1 head garlic, peeled
¼ teaspoon sea salt
2 tablespoons butter
¼ cup white miso paste
2 tablespoons ground cumin
2 tablespoons yellow curry powder
1 teaspoon celery seed
1 tablespoon ground black pepper
1 tablespoon sea salt
1 bunch celery, chopped
1 small apple - peeled, cored, and chopped
1 cup chicken broth
2 large skinless, boneless chicken breasts, cut into bite-size pieces
¼ cup water
1 cup dried sliced shiitake mushrooms
2 tablespoons balsamic vinegar
1 teaspoon black truffle oil

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

Curried Apple Soup image

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

Ingredients

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.

CURRIED APPLE AND CELERY SOUP

Curried Apple and Celery Soup image

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

Ingredients

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

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