“I made this soup as a second course for a thanksgiving dinner. You may make it the day before, cover and refrigerate, then just heat before serving. I find this soup a bit mild so when I make it I use 1 tsp curry, 2 small hot peppers finely chopped and 1 tbsp of roasted garlic granules. I omit the cream all together Be sure to puree the soup well so it has a really smooth texture”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan combine onion, celery, potatoe, cucumber, apple and chicken stock;
  2. Bring to a boil Reduce heat cover and simmer for 30 minutes or until veggies have softened.
  3. In batches, puree in blender or food processor
  4. Return mixture to the saucepan
  5. Stir in milk (cream), curry powder, salt & pepper to taste
  6. Heat until very hot; taste and adjust seasoning.

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