Garden Soup
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“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”
Garden Soup
1 recipe photo
Chef's Note
“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
- 1 1⁄2 cups chopped onions
- 1 cup chopped celery
- 1 large potato, peeled and chopped
- 1 English cucumber, peeled, seeded and chopped
- 1 large tart apple, peeled and chopped
- 3 cups chicken stock
- 1⁄2 cup milk or 1⁄2 cup light cream
- 1⁄2 teaspoon curry powder
- salt and pepper
- chives
Directions
- In a large saucepan combine onion, celery, potatoe, cucumber, apple and chicken stock;
- Bring to a boil Reduce heat cover and simmer for 30 minutes or until veggies have softened.
- In batches, puree in blender or food processor
- Return mixture to the saucepan
- Stir in milk (cream), curry powder, salt & pepper to taste
- Heat until very hot; taste and adjust seasoning.
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Garden Soup