Curry Soup

Well, the Maja part of this team is writing first and that’s not hard for me to be an early poster as I’m located in the Atlantic Daylight Savings time zone. Hope you like the design of the page – can’t take any of the credit as the junior member of the team did the setup and naming – creative daughter that she is. We’re hoping you’ll participate with us, as it’s a fun project.

Using the ingredient curry which was randomly selected from the list here is my initial offering. First my version of the recipe, and the link where I found the original I modified, then a brief summary:

Curried Apple and Onion Soup

1 tablespoon butter
2 teaspoons curry powder
1 small onion chopped
3/4 cup diced potatoes
2 apples -- peeled, cored and chopped
3 cups chicken broth
salt and pepper to taste
¼ cup plain yogurt

1. In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in onion, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
2. Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.

My recommendation would be to use an immersion blender for pureeing or…remember your basic physics and not put the cover on the blender with hot soup inside then turn it on! The resulting first-degree burns will remind me temporarily.

Now I’m not sure of your audience of critics but I have to tell you that father and son here lapped up this first course and the review from Tim the well dressed/coiffed food critic on the left here was “this tastes like something I’d eat at Charlotte Lane Café” so that is hard to top. Kaleb gave it a 7/10 but said it was a good 7. So an all round success. Let us know how you make out if you try it or what modifications you made. Have fun.

http://allrecipes.com/Recipe/Curried-Apple-and-Leek-Soup/Detail.aspx