Curry, Celery and Onion Soup
Recipe shared by John Simons.
1-� quarts chicken stock (a little less if you like it thick)
1 bunch celery (washed and chopped)
3 med to large yellow onions (finally chopped)
1 bulb garlic (minced)
1 cup dry table wine (I use Chablis)
8 oz sour cream
1� tsp curry
Salt & pepper to taste
Place first 5 items in a 4 qt. pan and covered with the lid a little off to the side. Bring to simmer and cook on medium heat for 45 min.
In 2 or 3 passes, puree to desired consistency in a food processor. (I like to have the soup with pieces the size of BB�s.) With wire whisk, blend in sour cream and then the curry. Salt and pepper to taste.
This goes good with garlic toast and a glass of chardonnay wine, or maybe 2 glasses and can be served either hot or cold.
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