Once again, I haven't been doing very well at posting our new foods. This week I decided to move our new food to Wednesday nights for the foreseeable future. I think it will work a bit better with our current schedule but I sure don't like calling it New Food Wednesday...doesn't quite have the same ring to it. I forgot to take a picture last night so will take one when I eat the leftovers and post it then.
I thought the soup was delicious and went really well with some simple boneless pork chops. In fact, I started dipping mine in the soup. #1 and 3 were not at all thrilled with the soup, #4 took a bite and then smeared it all over her tray, and #2 ate his WHOLE bowl. Yay!!
2 tbs butter
1 onion chopped (I used a Vidalia)
1 celery stalk chopped
2 Fuji apples peeled, cored, and finely chopped (I actually had Fujis so used those but you could probably substitute)
2 tsp curry powder
1 tsp ground coriander
1/2 tsp sugar
1/4 tsp turmeric
4 cups chicken stock (I used low sodium)
1/4 cup uncooked white rice
salt and freshly ground pepper (I used white pepper)
1/2 cup half and half (I used some of #4's whole milk but you could probably substitute lower fat milk)
fresh cilantro sprigs for garnish (not a fan of cilantro so I skipped this)
Melt the butter in a stockpot over medium heat. Add onion and celery and saute until soft, about 5 minutes. Add apples, curry, coriander, sugar, and turmeric. Turn up heat, stir well, and cook 5 minutes. Pour in chicken stock and rice. Bring to a boil then reduce to a simmer. Cover and cook 15 minutes until rice is done and apples are tender. Transfer to a blender and puree until smooth.* Return to the pot, season to taste, and bring nearly to a boil. Stir in half and half, cook briefly to heat through, and serve. Garnish with cilantro if desired.
* The editors of this cookbook forgot to mention a very important step. You MUST let the soup cool some before trying to puree in the blender or your kitchen will soon be covered in Curried Apple Bisque. You could use an immersion blender and save some time and mess. Sadly, I speak from experience.
