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Ingredientes
- 2 x Granny Smith apples
- 1 med Boiling potato
- 1 med Onion
- 1 x Celery rib
- 1 x Carrot
- 4 x Garlic cloves
- 1 piece Fresh gingerroot - (abt 1")
- 2 Tbsp. Minced fresh coriander leaves
- 1 1/2 Tbsp. Curry pwdr, preferably West Indian
- 2 Tbsp. Vegetable oil
- 10 c. Chicken stock
- 1 c. Heavy cream Beet Relish see * Note
Direcciones
- Peel, quarter, and core apples. Cut quarters crosswise into 1/4-inch thick slices. Peel potato. Cut potato, onion, celery, and carrot into 1/2-inch cubes. Coarsely chop garlic. Peel gingerroot and coarsely chop.
- In a 6-qt heavy kettle saute/fry apples, potato, onion, celery, carrot, garlic, and gingerroot with coriander and curry pwdr in oil over moderately-high heat, stirring frequently, till onion is softened, about 5 min. Add in stock and simmer, stirring occasionally, till vegetables are tender, about 30 min. Cold soup 20 min.
- In a blender, puree soup in batches (use caution when blending warm liquids) and pour through a fine sieve into a heatproof bowl. Cold soup, uncovered. Refrigeratesoup, covered, at least 4 hrs and up to 2 days. Stir cream into soup and season with salt and pepper.
- Serve soup topped with Beet Relish.
- This recipe yields 10 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 10 servings | |
| Calories 84 | |
| Calories from Fat 30 | 36% |
| Total Fat 3.37g | 4% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.07g | |
| Cholesterol 0mg | 0% |
| Sodium 383mg | 16% |
| Potassium 364mg | 10% |
| Total Carbs 11.26g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.31g | 3% |
| Protein 3.27g | 5% |
