Chilled curried apple and mint soup
Friday - August 10, 2018 11:12 am ,
Category : RECIPES
Ingredient:
30 g (1 oz) butter
1 onion, coarsely chopped
1 tbsp mild curry powder
900 ml (1 ½ pints) vegetable stock
750 g (1 ½ lb) cooking apples, peeled, cored, and coarsely chopped
2 tbsp mango chutney
Juice of ½ lemon
7-8 fresh mint springs
Salt and black pepper
100 g (3 ½ oz) plain yogurt
A little milk, if needed
Method:
Melt the butter in a large saucepan, add the onion, and cook gently, stirring occasionally, for a few minutes until soft but not coloured. Add the curry powder and cook, stirring constantly, for 1-2 minutes.
Add the stock and chopped apples and bring to a boil, stirring. Cover and simmer for 15 minutes or until the apples are tender.
Puree the apple mixture, mango chutney, and lemon juice in a food processor or blender until very smooth.
Strip the mint leaves from the stalks, reserving six small sprigs for garnish. Finely chop the mint leaves.
Pour the soup into a large bowl, stir in the chopped mint, and add salt and pepper to taste. Cover and chill in the refrigerator for at least 3 hours.
Whisk in the yogurt, then taste for seasoning. If the soup is too thick, add a little milk. Garnish with the reserved mint before serving.-Window To News
30 g (1 oz) butter
1 onion, coarsely chopped
1 tbsp mild curry powder
900 ml (1 ½ pints) vegetable stock
750 g (1 ½ lb) cooking apples, peeled, cored, and coarsely chopped
2 tbsp mango chutney
Juice of ½ lemon
7-8 fresh mint springs
Salt and black pepper
100 g (3 ½ oz) plain yogurt
A little milk, if needed
Method:
Melt the butter in a large saucepan, add the onion, and cook gently, stirring occasionally, for a few minutes until soft but not coloured. Add the curry powder and cook, stirring constantly, for 1-2 minutes.
Add the stock and chopped apples and bring to a boil, stirring. Cover and simmer for 15 minutes or until the apples are tender.
Puree the apple mixture, mango chutney, and lemon juice in a food processor or blender until very smooth.
Strip the mint leaves from the stalks, reserving six small sprigs for garnish. Finely chop the mint leaves.
Pour the soup into a large bowl, stir in the chopped mint, and add salt and pepper to taste. Cover and chill in the refrigerator for at least 3 hours.
Whisk in the yogurt, then taste for seasoning. If the soup is too thick, add a little milk. Garnish with the reserved mint before serving.-Window To News
