Ingredients
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2
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1
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2
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4
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1 - 2
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1
-
2
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1
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1
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-
-
-
-
-
Directions
Curried Apple and Zucchini Soup,Original recipe presented by The Darby Field Inn & Restaurant, I have modified it a bit. That recipe called for 1/2 cup cooked rice, which you can certainly add here if you wish. This soup is full of curry spice, and the added sweetener is optional. I have been using gala apples, granny smith might work nicely as well.,I had to put it through a very fine sieve because there were too many little bits left even after processing for ages….it made the soup slightly unpleasant. Perhaps I should have peeled the apples but the recipe didn’t say so.
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Steps
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1
Done
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Spray a Large Non-Stick Pot With Cooking Spray. Over Medium Heat, Add Garlic, Onion and Apple, Sauteing Until They Start to Soften, About 8 Minutes. |
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2
Done
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Sprinkle in Curry Powder and Salt and Cook, Stirring For One Minute. |
|
3
Done
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Add Zucchini and Chicken Stock. Bring to a Boil, Reduce Heat, Cover, and Simmer Until All Vegetables Are Soft. |
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4
Done
|
Remove from Heat. With an Immersion Blender, Puree Soup Until Smooth. (or Use a Food Processor or Blender in Batches.). |
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5
Done
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Heat the Soup Again Over Low, Stirring in the Milk. Serve Hot. |
