Donna
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Great recipe for the coming Fall season! Apples bring in a sweet taste to a warming soup.
Prep Time: 15minutes
Cook Time: 25 minutes
Total Time: 35-40
Yield: 4-6 servings
Source: Totally Apples Cookbook
Ingredients:
- 2 Tbsp Butter
- 1 Medium onion
- 1 Stalk celery
- 2 Fuji or your favorite apples
- 2 tsp curry powder
- 1 tsp ground coriander
- 1/2 tsp sugar
- 1/2 tsp turmeric
- 4 cups chicken stock
- 1/4 cup uncooked rice, rinsed
- 1/2 cup half and half
- salt and pepper to taste
- herb for garnish-optional
Steps:
- Melt 2 Tbsp. butter in a stockpot over medium heat.
- 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.
- Add finely chopped or processed apples, curry, coriander, sugar and turmeric into the pot.
- Stir well and cook 5 more minutes.
- 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.
- Carefully transfer to a blender OR use an immersion blender right in the pot and puree until smooth.
- 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!
- Melt 2 Tb. butter in a stockpot over medium heat.
- 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.
- Add apples, curry, coraiander, sugar and turmeric into the pot.
- Stir well and cook 5 more minutes.
- 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.
- Carefully transfer to a blender OR use an immersion blender right in the pot and puree until smooth.
- 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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