Chilled Apple Curry Soup With Beet Relish
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
51
Sourness
38
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 medium
Potato (boiling)1 medium
Onion1
Carrot2 tbsps
Coriander Leaves (chopped fresh)2 tbsps
Vegetable Oil10 cups
Vegetable1 cup
Heavy Cream1 cup
Red Wine (dry)1 tsp
Red Wine Vinegar1 tsp
HoneyDirections:
1
Peel, quarter, and core apples
2
Cut quarters crosswise into 1/4-inch thick slices
3
Peel potato
4
Cut potato, onion, celery, and carrot into 1/2-inch cubes
5
Coarsely chop garlic
6
Peel gingerroot and coarsely chop
7
In a 6 quart heavy kettle saute apples, potato, onion, celery, carrot, garlic, and gingerroot with coriander and curry powder in oil over moderately high heat, stirring frequently, until onion is softened, about 5 minutes
8
Add stock and simmer, stirring occasionally, until vegetables are tender, about 30 minutes
9
Cool soup 20 minutes
10
In a blender puree soup in batches (use caution when blending hot liquids) and pour through a fine sieve into a heatproof bowl
11
Cool soup, uncovered
12
Chill soup, covered, at least 4 hours and up to 2 days
13
Stir cream into soup and season with salt and pepper
14
Serve soup topped with beet relish Peel beet, apple, and onion and cut into 1/4-inch dice
15
In a heavy saucepan heat oil over moderately high heat until hot but not smoking and saute beet, apple, and onion until onion is softened, about 5 minutes
16
Stir in wine, vinegar, and honey and simmer relish, covered, stirring occasionally, 20 minutes
17
Transfer relish to a heatproof bowl and cool
18
Chill relish, covered, at least 4 hours and up to 1 week
19
Yield: 1 1/2 cups