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Celery Soup with Curry
HERE'S A WAY to convert ordinary vegetables into a creamy, spicy, warming soup with little effort. A few notes and advisories:
- You'll need a blender, food processor, or immersion (stick) blender.
- Use non-staining pot and utensils; curry powder (if it contains turmeric) loves to discolor anything it touches.
- Curry powder is a matter of taste; use more or less depending on the degree of bite you prefer (adding cream to servings will temper a curry overdose). It's easy to mix your own; try one of my curry powder recipes.
- For dried mixed herbs, use any combination of parsley, oregano, marjoram, or thyme ('fines herbes').
- For fresh herbs, both parsley and cilantro are good choices.
The good news is that soup is very forgiving as to ingredients and quantities. No two batches will turn out alike.
Serve this soup with hearty whole wheat bread and butter for a complete light meal.
Total time about 1 hour. Serves 4-6.
SHOPPING LIST:
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- Onion
- Celery
- Curry powder
- Potatoes
- Vegetable or chicken stock
- Mixed herbs
- Celery seeds
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Cook and blend the soup
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1
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In large pot, heat oil, then add and cook gently ("sweat") until onions are tender but not browned (7-10 minutes)
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4-6 celery ribs, chopped
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2
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Add and continue cooking 2-3 minutes while stirring
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- 2 level teaspoons curry powder (more or less to taste)
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3
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Add, cover, bring to boil, then simmer until vegetables are softened (about 20 minutes)
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- 4 medium potatoes, diced (peeling optional)
- 2 cups vegetable or chicken stock
- 2 cups water
- 1 teaspoon dried mixed herbs
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4
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Transfer soup to blender or food processor and blend until smooth (or use immersion blender in the pot)
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5
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Add and quickly blend again
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- 2 tablespoons chopped fresh herbs
- salt to taste
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Serve:
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- Serve hot
- Optional: stir in a tablespoon or so of cream
- Garnish servings with sprinkling of celery seeds and/or celery leaves
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© 2002-2012 All rights reserved.
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www.cybershingle.com/recipes/
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