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Full Online Book HomeLearning KitchenSoups - Curried Apple Soup
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Soups - Curried Apple Soup Post by :christof21 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2382

Click below to download : Soups - Curried Apple Soup (Format : PDF)

Soups - Curried Apple Soup

1/4 cup dried sherry or apple juice
1 large onion, chopped
1 tsp. minced garlic
3 large Red Delicious apples, peeled, cored and sliced
3 large Granny Smith apples, peeled, cored and sliced
Juice of 1/2 lemon
3/4 tsp. curry powder, or to taste
4 cups defatted chicken stock
1/2 cup nonfat evaporated milk or low-fat buttermilk
salt, pepper
2 cups herbed croutons

Bring sherry to boil in large Dutch oven set over medium-high heat. Add onions and garlic and cook, stirring frequently, 1 minute.

Add apples, lemon juice and curry powder and cook 5 minutes, stirring occasionally. Add stock and cook until apples are very tender, about 25 minutes.

Puree soup in batches in blender and return to pot. Add evaporated milk and heat through, but do not boil. Season to taste with salt and pepper.

Garnish each serving with croutons.
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Soups - Fruit -  Groundcherry Soup Soups - Fruit - Groundcherry Soup

Soups - Fruit -  Groundcherry Soup
2 tsp. sea salt 3 pints ground cherries, cape gooseberries or yellow cherry tomatoes 1 cup heavy cream 1/4 cup unsalted butter 2 tbl. finely chopped green onion 1 1/2 tbl. fresh minced dill 1 tsp. minced coriander 2 tbl. minced fresh chives minced fresh parsley for garnish Remove the groundcherries or gooseberries from their husks, rinse and place in a deep saucepan. Cover with 6 cups of boiled, salted water and simmer over medium heat for 20-25 minutes or until soft. Puree the fruit and liquid together then add the cream. Melt the butter and add it to the mixture.

Soups - Fruit -  Crystal's Honeydew Soup Soups - Fruit - Crystal's Honeydew Soup

Soups - Fruit -  Crystal's Honeydew Soup
1 Large Honeydew Melon 1 (32 oz.) Plain Yogurt 5 oz. Honey 1 Lime (for juice) 11/2 oz. Water 1 tsp. Fresh Mint (chopped) 1/2 tsp. Mexican Vanilla Touch of Cinnamon Heat honey and the water with cinnamon until the honey blends and breaks down. Cool mixture. Seed, remove melon from rind and cube. Puree melon cubes in a blender and pour into a large mixing bowl. Squeeze in juice of one lime. Chop mint and add to melon. Stir in honey/water mixture. Add vanilla. Stir in yogurt slowly and blend with mixer until smooth. Chill about 2 hours and serve