“I served this with a Thanksgiving dinner and it complimented the meal. Make the day ahead, refrigerate and heat just before the dinner”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 12 cups onions, chopped
  • 1 cup celery, chopped
  • 1 medium potato, peeled and chopped
  • 1 cucumber, peeled, s eeded and chopped
  • 1 large granny smith apple, peeled, cored and chopped
  • 3 cups chicken stock
  • 12 cup milk or 12 cup light cream
  • 34 teaspoon curry
  • salt and pepper
  • chopped chives (to garnish) (optional)

Directions

  1. Combine the onion, celery, potato, cucumber, apple and chicken stock.
  2. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
  3. Cool slightly and puree in a food processor or blender.
  4. Return to saucepan stir in the remaining ingredients (not the chives).
  5. Heat again and taste- adjust seasoning.
  6. Sprinkle with chives.
  7. Serve very hot.

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