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Curried Apple Bisque

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A bowl of Curried Apple BisqueGreat recipe for the coming Fall season! Apples bring in a sweet taste to a warming soup.

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Prep Time: 15minutes

Cook Time: 25 minutes

Total Time: 35-40

Yield: 4-6 servings

Source: Totally Apples Cookbook

Ingredients:

Ingredients for Curried Apple Bisque
 

Steps:

  1. Melt 2 Tbsp. butter in a stockpot over medium heat.
  2. Melting butter in the soup pot.
     
  3. Add chopped onion and celery and saute about 5 minutes until soft. I used my processor to chop them up as well as the apples.
  4. Onion and celery on a cutting board.
     
    Chopping veggies in a food processor.
     
    Chopping veggies in a food processor.
     
    Adding the chopped veggies to the pot.
     
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  5. Add finely chopped or processed apples, curry, coriander, sugar and turmeric into the pot.
  6. Cooking the chopped apples in the pot.
     
    Adding spices to the soup pot.
     
    Adding spices to the soup pot.
     
    Adding spices to the soup pot.
     
    Adding spices to the soup pot.
     
  7. Stir well and cook 5 more minutes.
  8. Cooking the apples and vegetables in the soup pot.
     
  9. Pour in chicken stock and rice. Bring to a boil then reduce to a simmer. Cover and cook 15 minutes until the rice is tender.
  10. Adding chicken broth to the soup pot.
     
    Adding rice to the soup pot.
     
  11. Carefully transfer to a blender OR use an immersion blender right in the pot and puree until smooth.
  12. Using an immersion blender to the bisque.
     
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  13. Return to stove, season soup with salt and pepper to taste and bring nearly to a boil. Stir in half and half and heat through to serve. Garnish with cilantro or parsley sprigs as pictured here.
  14. Adding pepper to the bisque.
     
    Adding cream to the bisque.
     
    A pot of Curried Apple Bisque
     
    A bowl of Curried Apple Bisque
     
  15. Enjoy!
  16. Melt 2 Tb. butter in a stockpot over medium heat.
  17. Add chopped onion and celery and saute about 5 minutes until soft. I used my processor to chop them up as well as the apples.
  18. Add apples, curry, coraiander, sugar and turmeric into the pot.
  19. Stir well and cook 5 more minutes.
  20. Pour in chicken stock and rice. Bring to a boil then reduce to a simmer. Cover and cook 15 minutes until the rice is tender.
  21. Carefully transfer to a blender OR use an immersion blender right in the pot and puree until smooth.
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  23. Return to stove, season soup with salt and pepper to taste and bring nearly to a boil. Stir in half and half and heat through to serve. Garnish with cilantro or parsley sprigs as pictured here.Enjoy!

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