Anne Lindsay's Smart Cooking
The fragrant combination of sautéed onions, apples and zucchini with a bright aromatic backdrop of curry, makes this soup so rich, colourful and enticing, it's hard to believe it's good for you too! No cream is used, just a little milk, and very cleverly, rice is used to thicken the soup that once puréed, becomes lusciously silky and smooth. The soup also freezes beautifully so I often double or triple the recipe, so I have it on hand for festive family events when I want a light and delicious starter, or quick midweek meal during the chilly autumn and winter months. Yum-yum.
Curried Apple & Zucchini Soup
Serves 24-30
8 tbsp butter
4 large onion, peeled and chopped
5 red apple, peeled, cored and chopped
8 tsp curry powder
16 cups chicken stock
1 cup Basmati rice, uncooked
8 cups zucchini, unpeeled and diced
2 tsp salt
4 cup milk
In a saucepan, melt the butter and sauté the onion and apple until soft, about 10 minutes. Sprinkle with curry powder and cook, stirring for a few seconds to meld the flavours. Pour in the chicken stock and bring to a boil. Then add the rice, chopped zucchini and salt. Reduce the heat to medium-low then cover and cook until rice and zucchini are tender, about 30 minutes. Let the soup cool slightly, then using a hand blender or food processor, blend until smooth. Return the soup to the pan and add milk. Heat through again and serve hot. Garnish with a swirl of cream if you like an extra flourish and some chopped or whole chives.
Apples harvested from our espaliered trees on our terrace
A flotilla of fresh zucchini
Yellow onions
All sautéed together with a little butter
Add some curry powder
And sauté
Add the chicken or vegetable broth
Add the zucchini
Add the aged Basmati rice
Simmer covered for 30 minutes, purée and voilà...
Healthy, low fat and delicious perfection
Curried Apple & Zucchini Soup
Serves 24-30
8 tbsp butter
4 large onion, peeled and chopped
5 red apple, peeled, cored and chopped
8 tsp curry powder
16 cups chicken stock
1 cup Basmati rice, uncooked
8 cups zucchini, unpeeled and diced
2 tsp salt
4 cup milk
In a saucepan, melt the butter and sauté the onion and apple until soft, about 10 minutes. Sprinkle with curry powder and cook, stirring for a few seconds to meld the flavours. Pour in the chicken stock and bring to a boil. Then add the rice, chopped zucchini and salt. Reduce the heat to medium-low then cover and cook until rice and zucchini are tender, about 30 minutes. Let the soup cool slightly, then using a hand blender or food processor, blend until smooth. Return the soup to the pan and add milk. Heat through again and serve hot. Garnish with a swirl of cream if you like an extra flourish and some chopped or whole chives.
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