Harvest Soup

[Guest guest]

Boy, does this ever sound delicious. I am a soup person, too.

 

M

 

On Sat, Mar 14, 2009 at 6:47 PM, AJ <coolcook wrote:

 

> Harvest Soup

>

> 3 cups vegetable stock

> 1 tart apple, cored, roughly chopped

> 1 potato, chopped

> 1 large onion, chopped

> 1 cucumber, peeled, seeded, chopped

> 2 carrots, peeled, chopped

> 1 leek, washed, sliced

> 1 red pepper, seeded, chopped

> 1/2 squash, acorn or small butternut, peeled, seeded, chopped

> salt to taste

> freshly ground black pepper to taste

> 1/4 teaspoon curry powder to 1/2 tsp.

> 1/2 cup cream

> minced cilantro or parsley for garnish

>

> Bring the stock to a boil in a large soup pot, then add all the chopped

> vegetables. Return to a boil, add salt and pepper to taste, then reduce heat

> and simmer until tender -- about 25 minutes.

> Puree, solids first, then return to pot, bring to a simmer, and season with

> curry. Stir in cream.

> When ready to serve, ladle into bowls and sprinkle the minced herbs on top.

> Makes 4 servings.

>

>

>

[Guest guest]

Harvest Soup

 

3 cups vegetable stock

1 tart apple, cored, roughly chopped

1 potato, chopped

1 large onion, chopped

1 cucumber, peeled, seeded, chopped

2 carrots, peeled, chopped

1 leek, washed, sliced

1 red pepper, seeded, chopped

1/2 squash, acorn or small butternut, peeled, seeded, chopped

salt to taste

freshly ground black pepper to taste

1/4 teaspoon curry powder to 1/2 tsp.

1/2 cup cream

minced cilantro or parsley for garnish

 

Bring the stock to a boil in a large soup pot, then add all the chopped

vegetables. Return to a boil, add salt and pepper to taste, then reduce heat and

simmer until tender -- about 25 minutes.

Puree, solids first, then return to pot, bring to a simmer, and season with

curry. Stir in cream.

When ready to serve, ladle into bowls and sprinkle the minced herbs on top.

Makes 4 servings.